Peach Breakfast Crostini

11 ingredients
9 steps

Ingredients

  • 2 cups thinly sliced pitted peaches (about 2 medium)
  • 1 cup blueberries
  • 1 cup raspberries
  • 14 cup chrystallized ginger, chopped
  • 2 tablespoons maple syrup or 2 tablespoons honey
  • 1 tablespoon of fresh mint, chopped
  • 24 slices baguette (1/2 inch thick)
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon granulated sugar
  • 14 cup low-fat cream cheese

Directions

  1. 1
    Preheat oven oven to 375F.
  2. 2
    In a bowl, combine peaches, blueberries, raspberries and ginger.
  3. 3
    Drizzle with maple syrup and toss gently to combine.
  4. 4
    Sprinkle with mint.
  5. 5
    Let sit for 15 minutes or covered for up to 6 hours.
  6. 6
    Arrange slices of baguette on a rimmed baking sheet.
  7. 7
    Brush one side of each slice lightly with melted butter and sprinkle with cinnamon and sugar.
  8. 8
    Bake in center of the oven until toasted and golden, turning once, about 8 minutes.
  9. 9
    Spread cream cheese lightly over each toast and top with peach mixture.

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