Fruity Peachy Bruschetta Recipes

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PEACH BRUSCHETTA



Peach Bruschetta image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 35m

Yield 12 to 15 servings

Number Of Ingredients 9

1 French baguette, sliced 1/4 inch thick
1/4 cup olive oil
1 pound large peaches, cut into small dice
2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 cup honey
1 teaspoon apple cider vinegar
1 teaspoon hot sauce, plus more as desired
4 ounces goat cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
  • In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
  • Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
  • To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

FRUIT BRUSCHETTA



Fruit Bruschetta image

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

1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3 cup soft cream cheese with strawberries, raspberries or pineapple
1 can (11 oz) mandarin orange segments, well drained
Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
Chocolate-flavor syrup, if desired
Toasted coconut or sliced almonds, if desired

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



Fresh Fruit Bruschetta image

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

1/3 cup diced banana
1/3 cup chopped fresh or canned (drained) peaches
1/3 cup raspberries
1/4 cup vanilla, lemon or Key lime low-fat yogurt
2 bagels, split in half, or 4 slices banana bread, 1/2 inch thick
1 tablespoon prepared cinnamon-sugar

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

PEACH, STRAWBERRY, AND BANANA BRUSCHETTA



Peach, Strawberry, and Banana Bruschetta image

Categories     Fruit     Breakfast     Brunch     Bake     Broil     Kid-Friendly     Yogurt     Strawberry     Peach     Banana     Summer     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 bruschetta

Number Of Ingredients 9

sixteen 1/2-inch-thick slices crusty Italian or French bread
2 tablespoons melted unsalted butter
1 1/2 tablespoons sugar
1 1/2 tablespoons cinnamon, or to taste
1 peach, peeled, pitted, and cut into fine dice
1/2 banana, cut into fine dice
8 large strawberries, cut into fine dice
3 to 4 tablespoons plain yogurt
honey for drizzling

Steps:

  • Preheat oven to 375°F.
  • Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.
  • In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
  • In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

FRUITY (PEACHY) BRUSCHETTA



Fruity (Peachy) Bruschetta image

A delightful snack or appetizer. Adapted from a Metropolitan Market handout. Note: You can adapt this recipe to make a Panzanella Salad by doubling the recipe, tearing the garlic bread into one-inch pieces and dicing the peaches and tomatoes into one-inch pieces.

Provided by BarbryT

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 large-dice ripe plum tomatoes
1/2 cup large-dice ripe fresh peach
1/4 cup finely diced red onion
8 large fresh basil leaves, finely shredded
2 teaspoons balsamic vinegar
1/2 cup olive oil, divided
1 large garlic clove, peeled and crushed
sea salt & freshly ground black pepper
1 baguette

Steps:

  • Preheat the broiler.
  • In a large bowl, gently toss together the tomatoes, peaches, red onion, basil and vinegar with 2 T olive oil, salt and pepper.
  • Let sit at room temperature while you make the garlic toasts.
  • Mix the remaining olive oil with garlic in a small bowl. Cut the bread into serving slices (about 1/2-inch thick) and brush with the garlic oil.
  • Toast or grill the bread slices until golden brown on both sides. Top each peice with a generous spoonful of the peach mixture; sprinkle with a little sea salt and serve.

Nutrition Facts : Calories 284.5, Fat 15.3, SaturatedFat 2.2, Sodium 346.6, Carbohydrate 31.7, Fiber 2.1, Sugar 1.7, Protein 5.3

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