PEACH BRUSCHETTA
As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. -Nikiko Masumoto, Del Ray, California
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste., For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook until onion is softened, 15-20 minutes, stirring occasionally., Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat until golden brown, 1-2 minutes on each side., Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately.
Nutrition Facts : Calories 69 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH, CORN AND BURRATA BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
- To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.
PEACH BRUSCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
- In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
- Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
- To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.
ANISE-LEMON BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.
AMARETTI STUFFED PEACHES
Provided by Food Network
Yield 16 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
- Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
- Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.
PEACH - AMARETTO TRIFLE
My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix cornstarch, sugar and eggs until well-blended.
- Gradually stir in milk.
- Add butter and cook over medium heat, stirring constantly, until custard thickens.
- Remove from heat, cover and cool slightly.
- Stir in vanilla and ½ cup liqueur.
- Press plastic wrap directly over top of custard, cover and chill for several hours.
- Cut cakes into ½ inch cubes.
- Mix preserves with ¼ cup liqueur.
- In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
- Add half of custard.
- Repeat layering and top off with remaining custard.
- Chill, wrapped in clingfilm, for atleast one day before serving.
- Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
- Note: You can also sprinkle almonds between the layers.
AMARETTO PEACH CHEESECAKE
Make and share this Amaretto Peach Cheesecake recipe from Food.com.
Provided by _Pixie_
Categories Cheesecake
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine margarine and sugar until light and fluffy.
- Blend in egg.
- Add flour; mix well.
- Spread dough onto bottom of 9-inch springform pan.
- Bake at 450 degrees F., 10 minutes.
- Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Add peaches and liqueur; mix well.
- Pour over crust.
- Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Garnish with additional peach slices and sliced almonds, if desired.
PEACH AND ROASTED RED PEPPER BRUSCHETTA
By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own.
Provided by Leslie
Categories Spreads
Time 40m
Yield 30 pieces
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool.
- Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl.
- Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours.
- Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.
Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.2, Sodium 175.6, Carbohydrate 20.7, Fiber 1.1, Sugar 2, Protein 4.2
PEACH AND AMARETTI CRISP
Provided by David Lebovitz
Categories Food Processor Fruit Dessert Bake Peach Almond Summer Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
- To make the filling:
- Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
- To make the topping:
- In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
- Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
- Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
- Serving:
- Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
- Variation:
- For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.
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5/5 (1)Total Time 20 minsCategory AppetizerCalories 268 per serving
- Cut baguette into 1/4-1/2″ thick slices – I like to cut them at a bit of an angle. Brush both sides of each bread slice with olive oil, arrange on a broiling pan.
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- Crumble goat cheese into the bowl of a food processor and add cream cheese, salt, and pepper. Pulse until everything is combined and you have a smooth, creamy cheese. Put whipped cheese in an airtight container and store in the fridge until you’re ready to use it.
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