Tuesday, July 24, 2012

Fresh Fruit Bruschetta with Orange-Honey Cream

Yay! A delicious fruit appetizer that I LOVE. It took one or two to get used to the flavor, but I'm now addicted. I ate them three days straight! I'm contemplating trying to make it lime-honey cream next time...but we'll see (I've had this thing with lime lately). Try these at home sometime (so you can eat as many as you want without sharing!)

Fresh Fruit Bruschetta with Orange-Honey Cream

1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon

1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)

1/2 C Sour Cream (I recommend full fat)
3 Tbsp. honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately. {I actually recommend waiting a few minutes to soak the bread a little...that's just if you don't want super crunchy bread.}

Recipe Source: Our Best Bites

1 comment:

The Farrers said...

These were SOOO good! Succulently sweet without too much un-natural sugar.