Roasted Peaches and Orange Whipped Greek Yoghurt Crostini
Ingredients
- 80 ml Greek yoghurt
- 170 g cream cheese, softened
- Zest of one orange, about 1 heaping tbsp
- 66 g sugar
- Pinch ground nutmeg
- Pinch ground cinnamon
- 3 peaches, cored and sliced into thin wedges
- 3 tbsp orange juice
- 8 -10 crostini, French baguette slices, toasted
- 60 ml roughly chopped pecan halves
- Honey to drizzle
Instructions
-
In a food processor, blend the Greek yoghurt, cream cheese, orange zest, sugar, nutmeg and cinnamon. Run the processor until the mixture is well blended and fluffy. Place the whipped Greek yoghurt mixture in a bowl. Cover and refrigerate for 1 hour or until ready to use.
-
Preheat the oven to 425 degrees F. Toss the peaches with the orange juice in a bowl. Lightly pat the peaches dry and place them on a baking sheet lined with parchment paper. Bake in the 425 degree F-heated oven for 20-25 minutes.
-
When ready, generously spread the whipped Greek yoghurt mixture over the toasted crostini/ French baguette slices. Top with the chopped pecans and two slices of the roasted peaches. Drizzle a little honey over each crostini. Enjoy!
Notes
Cooking Tip: If serving for brunch, you can make the whipped Greek yoghurt mixture the evening before, cover and refrigerate overnight.
Visit our store to browse our spices, olive oils and bundles!
Imported from Mela.
