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