Every visit to the farmstand this time of year yields a new surprise. Last weekend was no different, especially when I saw peaches. Most of the Hudson Valley lost their crop this year—you must be so tired of hearing me talk about that crazy, late spring frost. Sorry, folks. Much to my delight, Montgomery Place Orchards (MPO) managed to get some peaches in from a farm in Pennsylvania, and I’ve been like a kid in a candy shop.
Thankfully, MPO’s own black raspberry harvest was incredible. So, this weekend I made two trips up there. I didn’t want to go crazy on my first trip, realizing my schedule might now allow me to use up all of my bounty. One taste of those berries and peaches, though, and a second trip was made two days later. I decided to put together a quick video of two “on the fly” recipes: Peach Panzanella & Black Raspberry Bruschetta.
This twist on a classic panzanella is so fun. Tomatoes aren’t in season yet, but I wasn’t going to let that stop me. Swapping in peaches is such a natural move this time of year. And in case you’re wondering how they taste in a savory dish like this, the answer is ah-mazing! These peaches were particularly juicy, and they’re natural sweetness balances out the acidity in the vinegar. I’ll write that recipe up at some point, but for now watch the video, and you’ll be good to make it on your own.
But, let’s talk about the real star of today’s post: Black Raspberry Bruschetta. Think of this no-recipe as a twist on more traditional berry shortcakes. No baking up biscuits (though you know I love making them!). Here, you use good quality bread, toast it up & top with fresh whipped cream, berries & a drizzle of maple syrup. I made mine with black raspberries, but feel free to swap in whatever berries you find at the market.
I found a new-to-me bread at the farmstand, Jon’s Bread. The sprouted rye bread was so perfect here. Use whatever bread you love, just be sure to pick a sturdy type that can support the berries. If you don’t have lemon thyme readily available, try swapping in fresh chopped mint, basil, or even rosemary. As I think more about this bruschetta, you can totally transform it into a savory appetizer. Swap in some creamy ricotta for the whipped cream. I’m betting a good quality olive oil would be good, too, in place of the maple syrup.
Black Raspberry Bruschetta
- Good-quality bread toasted
- Fresh whipped cream
- Black Raspberries or whatever you have on hand
- Pure maple syrup
- Fresh lemon thyme leaves only (optional)
- Arrange the bread on a platter. Spread some whipped cream on top.
- Add the berries to a bowl. Using the back of a fork, mash them slightly.
- Spoon the berries on top of the whipped cream. Drizzle a bit of syrup on top. Sprinkle with lemon thyme leaves. Serve immediately.
Here’s some more No-Bake Dessert inspiration from my friends at Food Network’s Summer Soiree.
Dishin & Dishes: Nutella No Bake Cookies
The Lemon Bowl: Frozen Banana Pops
Creative Culinary: Milk Chocolate Covered Peanut Butter and Coconut Balls
Healthy Eats: 6 Slimmed-Down Desserts to Enjoy Without Turning on Your Oven
The Heritage Cook: The World’s Easiest Lemon Curd Parfaits (Gluten-Free)
Devour: Satisfy Your Sweet Tooth in Seconds with 4 Microwave Desserts
The Wimpy Vegetarian: Grilled Ginger Peaches a la Mode
Elephants and the Coconut Trees: Arrowroot Milk Pudding with Dragon Fruit
FN Dish: 7 No-Bake Sweet Treats That Are Truly No Sweat