Fresh Fruit Bruschetta.
If every meal I ate for the rest of my life was a sweet one, I would die a happy girl.
That is, until I had a desperate craving for salt, in which I would tear into a bag of salt and vinegar chips quicker than Mr. How Sweet devours a 10oz steak.
I was lucky enough that Mr. How Sweet didn’t eat us out of house and home this weekend. For once. Probably because we weren’t home.
That allowed me to whip up this fantastic bruschetta.
I love mini snacks.
They allow you to curb cravings with just a few bites, or eat triple the amount you normally would because they are so tiny.
I roll with the latter.
It’s all about balance, people.
I sliced and toasted a whole grain baguette that I bought at Whole Foods. It was difficult not to dig into this baby sans fruit. It was doughy and delicious.
Topped with creamy mascarpone and fresh, crisp fruit, this is a perfect Summer dessert, snack or appetizer.
Not to mention, it is colorful and full of flavor.
My simple mind enjoys eating items that are brightly colored.
Fresh Fruit Bruschetta
1 whole wheat baguette
1 cup mascarpone cheese
1 tablespoon honey
1/3 cup chopped strawberries
1/4 cup blueberries
1/4 cup chopped mango
1 kiwi, chopped
Preheat oven to 400.
Slice baguette and lay on a wire rack on top of a baking sheet. Toast until golden brown.
In a bowl, combine mascarpone and honey. Spread a tablespoon on each baguette. Top with an assortment of chopped fruit.
Warm, toasty bread, creamy cheese and sugar?
Don’t mind if I do.