Breakfast Bruschetta

Serves 4

Ingredients:
4 half-inch thick slices from a country boule
1/4 cup olive oil
2 large peaches, ripe but still firm
1-2 tablespoons water
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon ground cinnamon
dash ground nutmeg
1/2 pint fresh blueberries
4 ounces cream cheese, softened
1 tablespoon sour cream
1 1/2 teaspoons sugar
1/4 teaspoon almond extract
1/2 cup slivered almonds

Method of Preparation:
1. Slice peaches into 1/2-inch slices, and then quarter the slices.  Set aside.
2. Combine 1 tablespoon water, the brown sugar, lemon juice, lemon zest, cinnamon, and nutmeg in a medium skillet.  Heat over medium heat until sugar dissolves.  Add peaches and turn to coat.  Cover and cook until peaches are fork tender, adding more water if necessary.
3. Transfer to a bowl using a slotted spoon.  Gently toss in the blueberries.  Cool to room temperature.
4. Place oven rack in the second from the top position.  Preheat oven to 450 degrees.  Cut each bread slice in half diagonally.  Place the bread slices on a baking sheet, forming a single layer.  Bake until toasted to a golden brown.  Turn slices and toast remaining side.  Remove from oven and brush one side lightly with olive oil. 
5. Wisk cream cheese until smooth.  Whisk in the sour cream, sugar, and almond extract. 
6. Dividing evenly, spread the mixture over the side of the toasts that have been brushed with oil.  Top with the fruit mixture.  Serve immediately.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Linda Melfi.