Fruit Bruschetta Recipes
STONE FRUIT BRUSCHETTA
One summer morning, I decided to make good use of the ripe stone fruit I had picked up at the farmer's market. I didn't have any brioche at home, but I did have a loaf of sourdough. It turned out that the tanginess of the bread was delicious with the sweet fruit. And amaretto adds just the right hint of almond.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss the apricots, plums, peaches, nectarines, vanilla seeds and pod, sugar, and amaretto in a large bowl until the sugar dissolves. Let stand for at least 20 minutes, but preferably for 2 hours.
- Preheat the oven to 350°F. Generously butter a small rimmed baking sheet.
- Generously butter one side of each slice of bread. Arrange buttered side up in a single layer in the pan. Spoon the fruit and their juices over the bread. Be sure to get a nice mix of colors on each slice. Bake until the bread is browned and crisp and the fruit tender, about 10 minutes. Serve immediately.
- Cut plums as you do mangoes, running the knife down along the pits. That makes it easy to slice them into neat wedges.
FRUIT BRUSCHETTA
Hosting an apps and desserts gathering? Include these easy fruit-topped cake mini bites.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 28
Number Of Ingredients 6
Steps:
- Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
- Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 20 mg
FRESH FRUIT BRUSCHETTA
Mix your favorite fruit with yogurt, and spoon onto a bagel-the perfect breakfast to eat on the go!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix banana, peaches, raspberries and yogurt. Toast bagels. Sprinkle cinnamon-sugar evenly over warm bagel halves. Top each bagel half with 1/4 cup fruit mixture.
Nutrition Facts : Calories 125, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg
FRUIT BRUSCHETTA
Categories Bread Fruit Appetizer Bake Easter Kid-Friendly Quick & Easy Healthy
Yield 12
Number Of Ingredients 9
Steps:
- Slice crusty rolls into 1/2-inch thick slices. Place on a baking sheet and brush with melted butter. Combine sugar and cinnamon and sprinkle over slices. Bake at 400°F 5-10 minutes or until edges are toasted. Set aside to cool. Place strawberries, pineapple and kiwi in a bowl and toss gently to combine. Place about 1 tablespoon fruit mixture on top of each toasted roll slice. Combine sour cream, honey, lemon zest and lemon juice and mix well. Drizzle over fruit.
BERRIES & CREAM BRUSCHETTA
Sweet and satisfying, this bruschetta proves that cream cheese belongs on more than just bagels. The topping is delicious on morning toast, too-if you can keep it around that long. -Debbie Limas, North Andover, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, orange juice and zest until blended. In a large bowl, combine the berries. Place a cake slice on each of six dessert plates; top with cream cheese mixture and berries. Garnish with whipped cream.
Nutrition Facts : Calories 307 calories, Fat 20g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
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