Peach Breakfast Crostini

• 2 cups thinly sliced pitted peaches (about 2 medium)
• 1 cup blueberries
• 1 cup raspberries
• 14 cup chrystallized ginger, chopped
• 2 tablespoons maple syrup or 2 tablespoons honey
• 1 tablespoon of fresh mint, chopped
• 24 slices baguette (1/2 inch thick)
• 1 tablespoon butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar
• 14 cup low-fat cream cheese

1. Preheat oven oven to 375F.
2. In a bowl, combine peaches, blueberries, raspberries and ginger.
3. Drizzle with maple syrup and toss gently to combine.
4. Sprinkle with mint.
5. Let sit for 15 minutes or covered for up to 6 hours.
6. Arrange slices of baguette on a rimmed baking sheet.
7. Brush one side of each slice lightly with melted butter and sprinkle with cinnamon and sugar.
8. Bake in center of the oven until toasted and golden, turning once, about 8 minutes.
9. Spread cream cheese lightly over each toast and top with peach mixture.

peaches, blueberries, raspberries, chrystallized ginger, maple syrup, mint, baguette, butter, ground cinnamon, sugar, lowfat cream cheese

Taken from www.food.com/recipe/peach-breakfast-crostini-389013 (may not work)