PEACH BELLINI BRUSCHETTA
(As submitted by Correen Coultas)
“Use as an appetizer for brunch or as an anytime snack!”
1 cup room temperature Sprite
¼ teaspoon cinnamon sugar plus extra for finishing
2 large basil leaves plus extra for garnish
8 – ½ inch slices baguette (sliced on the diagonal)
1 large peach, firm, but ripe
¼ cup grated parmesan cheese (prefer Sargentos artesian parmesan cheese)
Combine Sprite and ¼ teaspoon cinnamon sugar in a non-reactive sauce pan. Cook until reduced by half, about 15 minutes. Add 2 large basil leaves and steep for 5 minutes. Swirl leaves in syrup and discard leaves. Allow to cool.
Prepare baguette slices by lightly brushing with olive oil on both sides and oven toasting at 400 degrees for 7-10 minutes or grill in a panini maker until browned. Cool on a rack.
Slice peaches into ½ inch slices, very lightly brush with olive oil and grill until tender (about 5 minutes). (The panini maker works great for this!)
Dip peaches into cooled syrup and arrange 2 slices on each baguette. Top with a sprinkling of parmesan cheese, a dusting of cinnamon sugar and slivers of basil.
Serve at room temperature. Makes 8 servings.