Inner Chef

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Peach Bellini Bruschetta

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(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.


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