Fruit Bruschetta Recipes

FRUIT BRUSCHETTA

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.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

FRESH FRUIT BRUSCHETTA

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.

FRUIT BRUSCHETTA

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.

FRUIT BRUSCHETTA

Steps:

• Slice crusty rolls into 1/2-inch thick slices. Place on a baking sheet and brush with melted butter. Combine sugar and cinnamon and sprinkle over slices. Bake at 400°F 5-10 minutes or until edges are toasted. Set aside to cool. Place strawberries, pineapple and kiwi in a bowl and toss gently to combine. Place about 1 tablespoon fruit mixture on top of each toasted roll slice. Combine sour cream, honey, lemon zest and lemon juice and mix well. Drizzle over fruit.