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Ontario Peach Breakfast Crostini

Fresh Ontario peaches and local berries, seasoned with a hint of maple syrup and fresh mint, rest on a canapé of cream cheese. This fool-proof recipe is perfect for entertaining overnight guests, or for families who need to incorporate more fruit into their diets. In addition to breakfast it also makes a light dessert or beautiful brunch item.

Makes 24 pieces

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tip

If you want the bread a little softer, do not toast.

Ingredients

 

2 cups thinly sliced, pitted Ontario peaches (approximately two medium-sized peaches) 500 ml
1 cup Ontario blueberries 250 ml
1 cup Ontario raspberries 250 ml
1/4 cup chopped crystallized ginger 50 ml
2 tbsp maple syrup or honey 30 ml
24 1/2-inch (1.25 cm) slices of baguette 24
1 tbsp butter, melted 15 ml
1 tsp ground cinnamon 5 ml
1 tsp granulated sugar 5 ml
1/4 cup low-fat cream cheese 50 ml

Directions

Preheat oven to 375F (190C).

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 six 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 eight minutes.

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

Nutritional Info

PER SERVING (2 per serving): about 80 cal, 2g pro, 2g total fat (1g sat fat), 14g carb, 2g fiber, 5mg chol, 95mg sodium. %RDI: iron 4%, calcium 2%, vit A 2%, vit C 8%

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