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Fresh Fruit Bruschetta makes for a beautiful breakfast or brunch dish at the weekend, especially when it is drizzled with a lush Orange-Honey Cream!
One of the things I love most about the summer months is the availability of beautiful fresh and local fruit! One of the best ways to showcase and take advantage of it is to serve it every chance you can and this beautiful bruschetta is not only a great way to do that, but its quick, easy and delicious as well!
Perfect for when you are entertaining, (not that many of us are doing that at the moment) or even for when it is just you and the family!
Like any bruschetta you begin with slices of baguette, which get brushed with melted butter, sprinkled with cinnamon sugar and then toasted in a hot oven until they are beautifully crisp and golden around the edges.
Once cooled you top them with your favourite fruits. Today I have used kiwi, mango and strawberries from the garden. If you are not fond of any of those, substitute them with fruits you do like!
Any mix of ripe berries would work beautifully! Can you imagine how tasty strawberries, raspberries, blueberries and blackberries would be?
Just so long as your fruit is bite sized and the favours go together I think the sky is your limit!
These tasty Fresh Fruit Bruschetta are topped with a drizzle of Orange-Honey Cream!
If I was using blueberries I would be tempted to use lime instead of orange! Mint also goes well with most berries!
I always keep bake at home French baguettes in my freezer, ready to whip out and bake up for delicious options such as these tasty bruschetta!
If you think the Honey-Orange Cream is a bit messy for the top, keep it on the thick side and spoon it onto each brushetta before topping with the fruit.
On top or beneath, this lush cream is the perfect pairing with everything here.
It would be really fun to serve these for a special brunch with some Breakfast Taquitos and Virgin Margheritas (or real ones if you are a drinker!) Maybe throw in something lush for dessert. (Mmmm . . . cheesecake bites would be wonderful!)
Not too big, not too small . . .
These are a perfect two-bite indulgence, each bite bringing you a bit of crisp, creamy, tart, sugary and fruity deliciousness!
Light and fresh, these delicious bruschetta are fabulous for a breakfast or brunch. Don’t like the fruits suggestted? Substitute with your favourites!
1 fresh French Baguette
4 TBS butter, melted
2 TBS castor sugar
1/2 tsp ground cinnamon
60g dairy sour cream (1/2 cup)
3 TBS honey
1 tsp freshly grated orange zest
10 medium strawberries diced
1 medium ripe mango, peeled and finely diced
3 kiwi fruits, peeled and finely diced
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some aluminium foil.
Slice your baguette into 1/2 inch thick slices. Place on the baking sheet. Brush the top of each with some of the melted butter.
Mix together the sugar and cinnamon. Sprinkle this evenly over top of the baguette slices. Bake for 10 to 12 minutes until golden brown around the edges. Allow to cool completely.
While the bread is toasting, whisk together the honey, sour cream and orange zest.
Prepare your fruits and gently combine together.
Place your cooled baguette slices on a serving tray. Spoon some of the fruit over top of each slice. Drizzle some of the orange honey cream over top of each and serve immediately. (If the cream is too thick, you can thin it slightly with a bit of orange juice.)
What combinations of fruit would you use for these if you could? I think strawberry/blackberry/kiwi would be nice, as would raspberry and peachs or nectarines . . . . banana, pineapple, kiwi and coconut! You really can let your taste imagination go wild here!
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