Fresh Fruit Bruschetta with Orange-Honey Cream

CATEGORIES: Fruit, Sara, Small Bites
So often appetizers are salty and fattening.  Definitely nothing wrong with that, but this is a nice change of pace!  It would be a great addition to a brunch spread, or as finger food for a baby or wedding shower.

It’s basically a twist on a classic bruschetta.  This version involves a medley of fresh fruit that sits on top of bite-sized cinnamon toast and is then drizzled with a heavenly sour cream sauce flavored with honey and orange.

Let’s get started.  You can use any fruit you like.  I pick mostly based on color and then what’s in season or on sale.  In this case, I’m going with strawberries, mango, and kiwi (click that link for my tip on how to cut a kiwi fruit!)

You’ll want all of your fruit chopped in a small dice, and in similar sized pieces.  You can definitely do the chopping in advance; just keep the fruit covered, and in the fridge.

You can make the sauce ahead of time too.  And let me tell you, it’s amazing what just 3 ingredients can do here.  You’ll mix sour cream, honey, and orange zest.  If you need any extra moisture to get the consistency you want, just add a little of the juice from the orange.  That can be covered and stored in the fridge as well.

For the bread, you’ll want to use either a baguette or a thin french bread loaf.  I can always find both at my local grocery store.  The difference in size is shown below; the French bread (at least where I buy it) tends to be a little bit larger, and is usually a bit softer and fluffier.  The baguette toasts up a little crispier.  They both work just fine.

Slice your loaf into about 1/2 inch slices or a little thinner.

Place them in a single layer on a baking sheet (I always line mine with foil for easy clean up!) and brush the tops with melted butter.

Next you’ll sprinkle them with cinnamon sugar.  See where we’re going here?  Mini cinnamon toast!

After they’ve toasted in the oven and cooled to room temp, you’ll spoon the fruit mixture on each one.

Then give them a drizzle of the yummy sour cream sauce and you’re done!  Fresh, beautiful, and absolutely heavenly.

 

50 comments

  1. I just made these last wed and posted about it on my blog. I got the idea from Annie's Eats and this recipe is sooooo good! The only difference is she suggested using vanilla yogurt. I will have to try it with the sour cream mixture. YUM YUM

  2. Hi, girls! This is my first time at your blog (via the Breakstone competition) and I absolutely love it! I'm a huge fan of food blogs and yours is right up my alley. I look forward to finding hidden treasures and lots of inspiration here!

  3. I clicked on the link and saw the Triple Churned Challenge and the bloggers involved, but I don't see where you actually vote….

    Can you give any more info on that?

    Thanks!

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