Summer Fruit Bruschetta Recipes

SUMMER FRUIT BRUSCHETTA

Summer Fruit Bruschetta image

Provided by Sage Fruit

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 :

FRUIT BRUSCHETTA

Fruit Bruschetta image

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

Ingredients

1 lb cake, sliced 1-inch thick pieces
2 tablespoons butter
1 pint fresh strawberries, washed & quartered
1 pint fresh blueberries, washed
1 pint fresh blackberries, washed
6 ounces strawberry sauce
1 lb white chocolate
1/2 quart heavy cream
powdered sugar, for garnish

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

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.

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