Bruschettas of the fruit variety are nothing new, as far as recipes go. Even the traditional tomato one falls into that category, with tomatoes being a fruit and all. I’ve seen a couple of different fruit combinations over the last couple of years, since starting my blog; but have not made one, myself. Once I saw a picture of a strawberry bruschetta, I knew that I needed to try my hand at it.
Ever since I wrote a Crostini recipe for VegNews Online, I’ve made a couple of different recipes like it. The one that I have for you, today is a sweet, fraternal twin version of the first. The may look totally different, but they have similar parts and are terrific in their own ways.
The first crostini is savory, with its salty olive-mushroom tapenade, garlicky cashew cream, fresh basil and balsamic, it makes for a sophisticated appetizer. This recipe has the perfect summer fruit bruschetta made of sweet cherries, white peach and cooling mint. When laid atop a layer of subtly sweet orange cashew cream, it turns into a playful appetizer better served with a margarita, as opposed to a more reserved red wine.
Before you think, “This looks complicated,” I assure you, it’s definitely not. Think of it this way: Dice, toss, blend, toast, layer, serve. Straight up, that easy. Now, go on, get some friends together, enjoy the summer sun and munch on these tasty morsels.