During the summer I love light, fresh foods! It’s an even bigger plus if they’re quick and easy, because I’m usually not in the mood to slave in the kitchen during what’s supposed to be a relaxing season. Fruit bruschetta is one of the snacks/treats that we loved making and eating this last summer, and I’m sure we’ll continue to make it year round! I love traditional bruschetta and I love fruit, so this was the perfect combination.
I do have to say that Donovan also loves tuscan bruschetta but was very unsure about eating a fruit version. He initially told me he’d pass, but I begged him to just take a bite and then it wasn’t his last. It’s always a win in my book if he ends up being pleasantly surprised and loving it.
It really is as easy and self-explanatory as it looks. What I love about it is how versatile it is and how you can change it up with each slice. Donovan and I enjoyed switching it up with each bite with different berries, excluding the vinegar, adding a basil leaf, etc. It really turned out to be a crafty food! Next I want to try infused vinegar drizzled on it. There is an infused oil and vinegar shop where we live and the white peach balsamic vinegar keeps coming to my mind and begging me to pair it. Sounds so yummy!
- 1 baguette or loaf of french bread
- 1 container of whipped cream cheese spread
- Berries of your choice
- Balsamic vinegar (or other infused vinegars of your choice)
- Basil (optional)
- Cut bread into thin slices. Toast here if you’d like.
- Spread desired about of cream cheese onto each slice of bread.
- Top with berries.
- Drizzle with balsamic vinegar and top with basil, if desired.
I told you it was that easy! We loved it, and we hope you do too!