Fruit Bruschetta

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 28

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.

Expert Tips

You can drizzle the fruit with caramel topping instead of the chocolate syrup.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
23),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
15mg
15%;
Sodium
20mg
20%;
Total Carbohydrate
9g
9%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
20%;
Calcium
0%;
Iron
2%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.