Stone Fruit Bruschetta Recipes

CHERRY AND PLUM BRUSCHETTA

Cherry and Plum Bruschetta image

Provided by Bon Appétit Test Kitchen

Categories Bread Appetizer Breakfast Brunch Dessert Vegetarian Kid-Friendly Quick & Easy Ricotta Cherry Plum Vanilla Summer Bon Appétit Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 red plums or nectarines, halved, pitted, thinly sliced
1 cup cherries, pitted, halved
2 tablespoons sugar, divided
1 tablespoon olive oil plus more for drizzling
Flaky sea salt (such as Maldon)
1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
1 cup whole-milk ricotta
1/2 baguette, sliced 1/2" thick, toasted

Steps:

Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes.
Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
Drizzle toast with oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

SUMMER FRUIT BRUSCHETTA

Summer Fruit Bruschetta image

Provided by Sage Fruit

Categories Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

2 Peaches (pitted, peeled and chopped).
4 Apricots (pitted, and chopped)
2 cups of Sage Fruit Dark Sweet Cherries (pitted and chopped)
1 cup of fresh basil leaves finely chopped
¼ cup of olive oil
Salt and pepper to taste
One loaf of sliced Artisan bread (Rosemary or herb bread works well, slices should be about 4 inch x 2 inch)

Steps:

Heat grill pan over high heat or use outside grill and toast bread slices until grill marks appear and bread is crisp. Set bread aside.
In a large bowl add all the fruit, basil, olive oil and salt and pepper and toss gently to combine. Spoon fruit mixture on top on grilled bread and serve immediately.
Bread can also be served separately and fruit in a pretty serving bowl as guests can make their own fruit bruschetta.

Nutrition Facts :

STONE FRUIT BRUSCHETTA

Stone Fruit Bruschetta image

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

Ingredients

4 ripe apricots, pitted and cut into thin wedges
4 ripe Italian plums, pitted and cut into thin wedges
2 ripe peaches, pitted and cut into thin wedges
2 ripe nectarines, pitted and cut into thin wedges
1 vanilla bean, split lengthwise and seeds scraped
1/3 cup sugar
2 tablespoons amaretto
Unsalted butter, preferably cultured, at room temperature
4 slices good sourdough bread

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.

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

Ingredients

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

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