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.