Fruit Bruschetta

Fruit Bruschetta

Hosting an apps and desserts gathering? Include these easy fruit-topped cake mini bites.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

28

servings

1
package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3
cup soft cream cheese with strawberries, raspberries or pineapple
1
can (11 oz) mandarin orange segments, well drained
Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
Chocolate-flavor syrup, if desired
Toasted coconut or sliced almonds, if desired
  1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  2. Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.
Makes 28 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can drizzle the fruit with caramel topping instead of the chocolate syrup.
Do-Ahead
Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 23),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 15mg;
  • Sodium 20mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.