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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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This fool-proof breakfast recipe is perfect for entertaining over-night guests at the cottage or at home this holiday. Fresh peaches and local berries, seasoned wirh a hint of maple syup and fresh mint, rest on a canape of cream cheese. It also makes a light dessert or beautiful brunch item. Ingredients:
2 cups thinly sliced pitted peaches (about 2 medium) |
1 cup blueberries |
1 cup raspberries |
1/4 cup chrystallized ginger, chopped |
2 tablespoons maple syrup or 2 tablespoons honey |
1 tablespoon fresh mint, chopped |
24 slices baguette (1/2 inch thick) |
1 tablespoon butter, melted |
1 teaspoon ground cinnamon |
1 teaspoon granulated sugar |
1/4 cup low-fat cream cheese |
Directions:
1. Preheat oven oven to 375°F.
2. In a bowl, combine peaches, blueberries, raspberries and ginger. Drizzle with maple syrup and toss gently to combine. Sprinkle with mint. Let sit for 15 minutes or covered for up to 6 hours. Arrange slices of baguette on a rimmed baking sheet. Brush one side of each slice lightly with melted butter and sprinkle with cinnamon and sugar.
3. Bake in center of the oven until toasted and golden, turning once, about 8 minutes.
4. Spread cream cheese lightly over each toast and top with peach mixture.
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