Fruit Bruschetta

Imagine the buttery crunch of crisp bread topped with

juicy ripe berries and a light glaze as you bite into this

fabulous Fresh Fruit Bruschetta.

We just had this as an appetizer on the houseboat 

on our maiden voyage.  My friend Rachel made these

and she got the recipe from the cookbook

Our Best Bites.

I don't have this cookbook yet, but I think I am going

to have to get it.  They also have a blog by the same name.

You start by slicing a baguette into about 1/2 inch

slices and brushing them with melted butter.

 Then the bread is baked until crispy.

The bread is topped with a mixture of fresh fruit.  Rachel

chose mango, strawberries and raspberries.

Finally the light glaze is spooned on.  This was such a 

great summer appetizer and we all want to have it again and again.

Fresh Fruit Bruschetta

with

Orange-Honey Cream

(From Our Best Bites Cookbook - slightly tweaked)

1 baguette sliced into 1/2 inch slices

4 T. melted butter

2 T. sugar

1/2 tsp. cinnamon

1/2 C. honey Greek yogurt

3 T. honey

1 tsp. orange zest

1 C. diced strawberries

1 C. diced mango

1 C. fresh raspberries

Brush the bread slices with the melted butter and broil until

golden.  Watch closely so you don't burn it.  While bread is

cooling, gently toss the berries and mango.  Set aside. 

In a small bowl mix the sugar, cinnamon, yogurt, honey

 and orange zest.

(The original recipe says to mix the sugar and cinnamon

and sprinkle it on the bread before toasting.  Rachel just

mixed it in the topping accidentally and it was great too,

so I am giving you the recipe

that way.  I am sure the original is wonderful too.)

Place bread slices butter side up on a serving platter.  Place

about 1 T. mixed fruit on each piece of bruschetta.  Spoon 

a little sauce on each bruschetta.  Serve immediately.

This creative dish would be a hit anytime and

you could adjust your fruits according to the

season.

Enjoy!