Sweet Summer Fruit Bruschetta

24 baguette slices, cut 1/4-inch thick

1/4 cup butter, softened

6 tablespoons brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped peaches or nectarines

1/2 cup chopped plums

2 tablespoons fresh lime juice

2 tablespoons chopped glazed walnuts

Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.

Makes 24 bruschetta, or 8 servings.

• Per serving: 320 calories, 8 grams total fat, 3.5 grams saturated fat, 15 milligrams cholesterol, 580 milligrams sodium, 56 grams carbohydrates, 3 grams fiber, 13 grams sugar, 7 grams protein.

What could be more classic than peaches and cream? Here's a recipe from Real Simple magazine's July issue that serves up the combination in a purely delectable version. It's one of several answers they offer to that question, in a feature full of appealing ideas:

Warm Peaches With Whipped Cream

6 ripe yellow peaches

6 tablespoons unsalted butter

3/4 cup sugar

1 cup heavy cream

1 teaspoon vanilla extract

Cut each peach in half, then cut each half into 4 slices.

Melt butter in a large skillet over medium heat. Reduce heat to medium-low, sprinkle sugar over butter, and stir until dissolved, about 1 minute. Add the peaches, increase heat to medium-high, and cook, stirring frequently, until peaches are softened and coated with a thin sauce, about 3 minutes. Remove from heat, and let stand.

Meanwhile, in a bowl, beat the cream and vanilla until soft peaks form. Spoon the peaches and sauce into bowls and serve with a dollop of whipped cream.

Makes 4 servings.