>> Tuesday, August 2, 2011
It’s hard not to notice the amazing array of summer fruits and vegetables at the supermarket lately. Walking in to the produce section, there are just rows upon rows of brightly colored everything and I’m reminded once again why I love summer! I’m at the point where I will buy whatever the people at the store unload (quite literally while I’m standing there picking up each item they put down), go home and then figure out what my meal will look like.
So the other day I had a potluck to attend and couldn’t really figure out what I was going to bring. A couple steps in to the market and I knew straight away that peaches were on the menu that night. They are at their best when fully ripe and tender to the touch, which these ones were. It would have been borderline sinful to have bypassed them and let them go bad at the store. Luckily I had a quick and easy recipe in mind, so I picked up a couple along with some other ingredients and rushed on home.
Nutritional Tidbit: Peaches are a great source of Vitamin A (great for your heart and eyes) and fibre, all for barely any calories. The skin is where most of the nutrients are located so don’t be afraid of its fuzzy exterior.
This recipe is a great way to use peaches as a savoury dish rather than its usual place on the dessert menu. Everybody at the potluck loved it and the best part was - it didn’t take very long to put together. It would also be great for a quick snack or possibly used in a sandwich or panini (hm…ideas are churning).
If you didn’t want to go to the supermarket for these particular ingredients, they can always be substituted with similar items. The taste of the crostini might change a bit, but overall it’ll still be delicious, plus you’re enjoying a true summer time fruit.
Ingredients:1-2 Peaches (dependent on the number of crostinis required, apricots would work here as well)
1 loaf French baguette of ciabatta bread
Brie cheese (I enjoy the milder flavours of brie, ricotta is usually suggested or if you want something even milder, cream cheese is always a good one as well)
Salt and Pepper
Preparation:Slice the bread, making sure that each slice isn’t more than 1/2 inch thick or else it’ll overwhelm the light flavours of this crostini.
Brush a bit of olive oil on each slice and toast for 2-3 mins or until lightly crunchy.
Slice the brie cheese and put one on top of each toast, you can melt the cheese in the oven for 2-3 mins or leave the cheese as is.
Meanwhile, cut the peaches in half and remove the pits. Slice them and set them aside.
Remove the toasts if melting the cheese and add a piece of prosciutto on each and top with a peach slice.
Drizzle some honey over the peaches and top with a couple pieces of arugula.
Sprinkle on a bit of salt and pepper over each and enjoy!