Summer brunch made easy

This fool-proof breakfast recipe is perfect for entertaining overnight guests at the cottage or at home this holiday.

Peach breakfast crostini.

This fool-proof breakfast recipe is perfect for entertaining overnight guests at the cottage or at home this holiday.

Fresh peaches and local berries, seasoned with a hint of maple syrup and fresh mint, rest on a canape of cream cheese.

It also makes a light dessert or beautiful brunch item.

Peach Breakfast Crostini

500 ml (2 cups) thinly sliced, pitted peaches (about 2 medium)

250 ml (1 cup) blueberries

250 ml (1 cup) raspberries

50 ml (1/4 cup) chopped crystallized ginger

30 ml (2 tbsp) maple syrup or honey

15 ml (1 tbsp) chopped fresh mint

24 slices (1 cm/1/2 inch thick) baguette

15 ml (1 tbsp) butter, melted

5 ml (1 tsp) ground cinnamon

5 ml (1 tsp) granulated sugar

50 ml (1/4 cup) low-fat cream cheese

Preheat oven to 190 C (375 F).

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. Bake in the centre of the oven until toasted and golden, turning once, about 8 minutes.

Spread cream cheese lightly over each toast and top with peach mixture.

Makes 24 crostini.

Nutritional information per serving (2 per serving): 80 calories, 2 g total fat, 14 g carbohydrates, 2 g fibre, 5 mg cholesterol, 95 mg sodium.


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