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3 Fruity bruschetta recipes perfect for easy summer entertaining

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Top your bruschetta with seasonal fruit for a summery twist on the classic appetizer

Bruschetta is one of my favorite summertime appetizers. You can easily use up leftover fruits, vegetables and herbs that are hanging out in your fridge. However, to really capture the essence of summer, it's time to do it different. These three easy recipes are all about the fruit and totally perfect for your next party.

If you have never roasted fruit, you're in for a surprise with a couple of these recipes. Sweet, roasted fruit combined with cheese-slathered toast — how can that ever be bad? If roasted fruit isn't your thing, simply pile some fresh fruit on top of vanilla rum-flavored mascarpone cheese. Trust me, you are guaranteed to love at least one (but probably all!) of these recipes.

Top your bruschetta with seasonal fruit for a summery twist on the classic appetizer

Balsamic roasted strawberry bruschetta recipe

Strawberries are delicious, but they are even better when roasted with tangy balsamic vinegar. Then we spoon them over ricotta toast to create the perfect appetizer.

Yields 6

Prep time: 10 minutes | Bake time: 25 minutes | Total time: 35 minutes

Ingredients:

  • 1 pint strawberries, tops removed, quartered
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 6 tablespoons fresh ricotta cheese
  • 6 small slices toasted bread
  • 1 tablespoon minced mint

Directions:

  1. Heat the oven to 400 degrees F.
  2. To a bowl, add the quartered strawberries, balsamic vinegar and dark brown sugar.
  3. Roast for about 25 minutes, until soft and syrupy, and then let cool slightly while you prepare the bread.
  4. Spread 1 tablespoon of ricotta cheese onto each slice of bread, and top with the cooled roasted strawberries.

Top your bruschetta with seasonal fruit for a summery twist on the classic appetizer

Blueberry and thyme bruschetta recipe

We all love summertime blueberries, but they are even better when you cook them down with thyme and brown sugar and then spoon them over goat cheese-topped bread.

Yields 6

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

  • 1 pint blueberries
  • 1/4 cup water
  • 1/4 cup dark brown sugar
  • 1 teaspoon fresh thyme leaves
  • 6 tablespoons soft goat cheese
  • 6 small slices toasted bread

Directions:

  1. To a small skillet set over medium heat, add the blueberries, water, brown sugar and fresh thyme leaves.
  2. Cook until the berries start to soften, and then mash the berries.
  3. Continue cooking until the mixture is thick and jam-like in consistency, about 15 minutes.
  4. Remove from the heat, and let cool while you prepare the bread.
  5. Spread 1 tablespoon of goat cheese onto the bread, and top with the blueberry mixture.

Top your bruschetta with seasonal fruit for a summery twist on the classic appetizer

Tropical fruit bruschetta recipe

We all love tropical fresh fruit, so why not use it to top bruschetta and have the appetizer or dessert of your summertime dreams?

Yields 6

Total time: 20 minutes

Ingredients:

  • 6 tablespoons mascarpone cheese
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon dark rum
  • 6 small slices toasted bread
  • 6 tablespoons small diced mango
  • 6 tablespoons small diced kiwi
  • 2 tablespoons minced mint

Directions:

  1. In a small bowl, mix together the mascarpone cheese, vanilla bean paste and rum.
  2. Spread 1 tablespoon of the mixture onto each slice of bread.
  3. Top each piece of bruschetta with 1 tablespoon of mango and 1 tablespoon of kiwi.
  4. Sprinkle with mint.

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