Peach Amaretti Bruschetta Recipes

PEACH-AMARETTI 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.
• Spread softened butter on the toast rounds. Top with peach preserves and crushed amaretti cookies.

PEACH BRUSCHETTA

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.

PEACH BRUSCHETTA

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.

PEACH AND AMARETTI CRISP

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.

PEACH AMARETTI MESS

Steps:

• In large bowl, beat whipping cream with electric mixer on high speed. As cream begins to thicken, beat in granulated sugar and cocoa. Refrigerate until ready to serve.
• In 10- or 12-inch skillet, cook peaches, brown sugar and lemon juice over medium heat. As sugar melts to form sauce, stir in schnapps. Cook until peaches are softened.
• In individual dessert dishes, layer whipped cream, crushed cookies and peaches. Repeat layers. Garnish each with whipped cream, crushed cookies and 1 whole cookie. Serve immediately.

PEACH-AMARETTI CRISP

Steps:

• Preheat the oven to 375°F (190°C).
• To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
• To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
• Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
• For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
• If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
• Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.