Summer Fruit Bruschetta Recipes
SUMMER FRUIT BRUSCHETTA
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 :
FRUIT BRUSCHETTA
Make and share this Fruit Bruschetta recipe from Food.com.
Provided by Engelis
Categories Dessert
Time 25m
Yield 5 slices, 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat griddle to 400 degrees.
- Even coat griddle with whole butter and place pound cake on griddle to brown evenly on both sides.
- Place individual browned pound cake slices on plates.
- Mix fruite in small mixing bowl with strawberry sauce.
- Place fruit mixture on each slice of browned pound cake.
- Garnish with powdered sugar.
- Melt white chocolate and cream together in double boiler over medium heat.
- Drizzle over fruit bruschetta and serve.
Nutrition Facts : Calories 938.1, Fat 69.6, SaturatedFat 42.5, Cholesterol 155.3, Sodium 152.3, Carbohydrate 75.7, Fiber 5.8, Sugar 65.5, Protein 9
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.
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