Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I’m a little late today! This week is flying by and so busy. And I’m only home for a few hours before we head out again. Whew. At least we had a half day off! Our managers at Girl Scouts threw us a picnic. We got off work at 12:30, had a tasty barbecue in SW Portland and played Apples to Apples and ate ice cream bars. It was a lot of fun. Afterward I helped a coworker pick 40 LBS. OF PLUMS off of one tree in her backyard. Tomorrow we’re taking a late lunch for a giant canning session in the kitchen at work. After some additional meetings for my position on the Montavilla Farmers Market board and working hard to get ahead on the blog, I’m so happy to have the afternoon to relax!
This busy week has me gravitating toward simple foods (when I actually get to eat at home, which hasn’t been often this week).
Though simple, this gorgeous bruschetta was a special treat for me amid the crazy! I was testing it on Monday night, when I was trying to finish a million projects. My first couple of tries did. not. work. It was really disappointing. I didn’t even start out with peaches. I had the rest of the recipe in place, and I was playing with bell peppers. They just weren’t sweet or bold enough for what I was going for. Then my eyes fell on my produce basket – specifically, on a peach. Light bulb moment.
I know it sounds a little weird to cook a peach in a pan, but they are SO good in baked desserts. The application of heat just intensifies their flavor. These little toast bites were absolutely succulent.
What you need: one ripe peach, cut into 1/2-inch cubes
1/4 cup loose torn basil leaves
1 cup ricotta
2 tsp lemon juice (or more to taste)
Small baguette slices (or bite-sized pieces of your other favorite bread), toasted
Salt and pepper
Heat 1 Tbsp olive oil in a saucepan and lightly sauté the peach cubes. Remove from heat but keep warm.
Mix together the lemon juice, ricotta and a pinch of salt. Spoon and spread a big dollop onto each toast. Top with basil leaves and peaches. Finish with freshly ground black pepper.