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Fruit Bruschetta

July 21, 2011

Another summer recipe to share…fruit bruschetta.  I love the original Italian bruschetta & other savory variations, so here’s a fruity version to share.  This recipe may seem like a lot of work with the dicing of the fruit but it’s worth it.  And it’s really not one that is recommended to be made in advance.  Still worth it.  Grab the fruit when its ripe & use whatever baguette you have on-hand.  I have even substituted lemon or orange juice for the lime juice, which worked out great, & candied nuts instead of the pecans…another yum.  The fruit is really sweet enough, so the drizzle of honey is optional (I’m on a honey kick right now…local honey, that is).

One of my favorite happy hour spots features a menu of bruschetta options.  They all incorporate a cheese of some sort (gorgonzola, feta, brie) along with a fruit, vegetable, bean or nut (apples, strawberries, sun-dried tomatoes, chickpeas).  The recipes are so simple yet so delicious…I’m going to experiment with my own variations at home & hopefully post them at a later date.  For now, here’s my fruit bruschetta, perfect for a summer snack.


2 large nectarines, diced
1 plum, diced
1 tbsp fresh lime juice
½ cup pecans or walnuts, chopped
½ loaf French or Whole Grain Baguette
2 tbsp butter, softened
2 tbsp brown sugar, divided use
½ tsp cinnamon
honey, to taste, optional


  • In a medium bowl, mix together diced fruit, 1 tbsp of brown sugar, lime juice & nuts.
  • Slice bread into ½” slices (about 16 pieces).  Combine butter, remaining 1 tbsp of brown sugar & cinnamon in a small bowl; mix well.  Spread butter mixture onto each slice of bread.  Broil for 2 – 3 min or lightly toast in toaster oven.
  • Put a spoonful of fruit bruschetta mix on each baguette.  Drizzle with honey, if desired, & enjoy.

PS – I’m working to upload printer-friendly versions (a work in progress) but I think I figured it out.  Click here… Fruit Bruschetta


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