Sweet Bruschetta With Kumquat Tangerine Syrup Recipes

SWEET BERRY BRUSCHETTA

Sweet Berry Bruschetta image

I've made this sweet berry bruschetta recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 20m

Yield 10 pieces.

Number Of Ingredients 9

Ingredients

10 slices French bread (1/2 inch thick)
Cooking spray
5 teaspoons sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons confectioners' sugar

Steps:

Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. , In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 179mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

KUMQUAT-TANGERINE LIQUEUR

Kumquat-Tangerine Liqueur image

Gifting a bottle of homemade liqueur will surprise, delight, and impress the lucky recipients on your list this year. The kumquat-tangerine version, pictured center, makes for a divine citrus drop cocktail, and can be sipped on its own chilled, like limoncello, too. You can download the free, printable gift tags you see on the bottles here.

Provided by Martha Stewart

Categories Cocktail Recipes

Time P3D

Yield Makes 5 to 6 cups

Number Of Ingredients 5

Ingredients

3 lemons
3 tangerines
1 1/4 cups kumquats, halved
1 bottle (750 milliliters) vodka, such as Smirnoff
1 1/2 to 2 1/2 cups Simple Syrup

Steps:

Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.

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