Sunday, March 11, 2012

Berry Bruschetta...


Well, the kids are officially on Spring Break here on island. I have got to figure out what we are going to do the entire week!!!

It's also our rainy season, so beach trips are most likely a no go while my girlies are home. Yeah... FYI... if you are planning a trip to Hawaii... it's best to avoid the islands from February to April. The best time to vacation here are the summer months, even though it is a bit crowded.

Just thought I'd help a tourist out.

Anyway, one thing that I have definitely figured out... that fruit on top of toasted bread is delicious. It doesn't hurt to add a little cream cheese to that equation, either.

I am really liking this whole bruschetta thing. I think it's safe to say that you'll be seeing more bruschetta recipes in the future!

Berry Bruschetta

  • 12 Ounces Raspberries, Rinsed And Drained
  • 12 Ounces Blueberries, Rinsed And Drained
  • 1-1/2 Pounds Strawberries, Rinsed And Drained
  • 2 Lemons
  • 1 Tablespoon Sugar
  • 1 Block Cream Cheese, Softened
  • 1 Container (7 OZ.) Marshmallow Fluff
  • 1 Parisian Baguette (14 Inches Or So)
  • 6-8 Tablespoons Salted Butter, Or As Needed
  • 1/4 Cup Powdered Sugar, Optional
Begin by cutting the tops off of the strawberries and roughly chopping or slicing them. Place the strawberries, raspberries, and blueberries in a medium bowl. Zest and juice 1-1/2 lemons. Save the other half of the lemon for a later use. Reserve about a teaspoon of zest and a tablespoon of the juice and set aside. Add the remaining zest, juice, and the sugar to the berries and gently stir, then refrigerate to chill. 

In a small bowl, whisk together the cream cheese and marshmallow fluff. Add the reserved lemon zest and juice and whisk to combine. Place in the refrigerator to chill.

Cut the baguette diagonally in 1/2-inch pieces. Heat a few tablespoons of butter in a large pan on medium/low heat. Once the butter is heated, add some of the baguette slices to the pan and brown them on each side. Continue browning the baguette slices in batches and adding the butter as needed to the pan. Allow the browned baguette slices to cool.

To assemble the bruschetta, add a small dollop of the cream cheese mixture on top of the baguette, then some of the berry mixture. Dust with powdered sugar for a little more sweetness if desired. Serve immediately. Makes about 32 bruschetta.



  1. So beautiful, I had to "Pin It" before leaving the comment :)

    Definitely trying this soon!

    1. Thank you! Hope you enjoy them when you try them!

  2. Delicious, and oh, so pretty and fresh!

  3. These are so pretty! You're making me craving some of the middle of the night!'ll be nice to wake up with some of these bruschettas!


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