Peach Bruschetta

This is a nice twist to traditional bruschetta made with tomatoes.  It has almost a dessert like taste.  In order to save time, you can use a non dairy cream cheese like Kite Hill and then mix the lemon zest, lemon juice and honey.  Super delicious appetizer made with summer fresh peaches. 


1 can unsalted, cannellini beans, drained well

zest from one lemon

2-3 T. lemon juice

2 t. honey

1 medium size peach, sliced

1/3 cup toasted pecans



2 large basil leaves, thinly sliced

balsamic glaze

1 multigrain baguette, sliced on the diagonal


Drain cannellini beans completely then place in a food processor.  Add lemon zest, lemon juice and honey.  Process until smooth then place in sealed container and refrigerate for several hours. 


Place sliced baguette on baking sheet and toast at 375 degrees for 6-8 minutes each side. 


While the baguette is baking, either grill the peach slices or place on a raised grill pan over medium high heat for a few minutes on each side until you see grill marks.


Spread the bean mixture over baguette slices, top with toasted pecans, peaches, sprinkle with nutmeg and cinnamon then top with basil chiffonade then drizzle with balsamic glaze.