So often appetizers are salty and fattening. Definitely nothing wrong with that, but this is a nice change of pace! It would be a great addition to a brunch spread, or as finger food for a baby or wedding shower.It’s basically a twist on a classic bruschetta. This version involves a medley of fresh fruit that sits on top of bite-sized cinnamon toast and is then drizzled with a heavenly sour cream sauce flavored with honey and orange.
Let’s get started. You can use any fruit you like. I pick mostly based on color and then what’s in season or on sale. In this case, I’m going with strawberries, mango, and kiwi (click that link for my tip on how to cut a kiwi fruit!)
You’ll want all of your fruit chopped in a small dice, and in similar sized pieces. You can definitely do the chopping in advance; just keep the fruit covered, and in the fridge.
You can make the sauce ahead of time too. And let me tell you, it’s amazing what just 3 ingredients can do here. You’ll mix sour cream, honey, and orange zest. If you need any extra moisture to get the consistency you want, just add a little of the juice from the orange. That can be covered and stored in the fridge as well.
For the bread, you’ll want to use either a baguette or a thin french bread loaf. I can always find both at my local grocery store. The difference in size is shown below; the French bread (at least where I buy it) tends to be a little bit larger, and is usually a bit softer and fluffier. The baguette toasts up a little crispier. They both work just fine.
Slice your loaf into about 1/2 inch slices or a little thinner.
Place them in a single layer on a baking sheet (I always line mine with foil for easy clean up!) and brush the tops with melted butter.
Next you’ll sprinkle them with cinnamon sugar. See where we’re going here? Mini cinnamon toast!
After they’ve toasted in the oven and cooled to room temp, you’ll spoon the fruit mixture on each one.
Then give them a drizzle of the yummy sour cream sauce and you’re done! Fresh, beautiful, and absolutely heavenly.
Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)
1/2 C Sour Cream (I recommend full fat)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.
Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.
Questions & Reviews
How far ahead of time can these be assembled? Would like to make for book club and they may sit out for a bit.
I would make all of the individual parts (you can do that up to a day ahead of time) and assemble as close to eating time as possible. Have a nice book club!
Used the orange cream sauce but subbed in Greek yogurt for sour cream and used it as a topping for a red white and blue creamy fruit salad. Seriously delicious!!!!
A friend of mine brought these to a party a few years ago, and she referred me to your site for the first time. Now it is the first place I look for new recipe ideas! Then, I made them for a potluck and one of my friends said that she felt like she had just stepped into the “orgasmatron” when she ate them. You girls are really that good! Thanks!
Amazing recipie but pls what is the replacement for sour cream because we do not have it in Jordan thanks for yr urgent reply God bless you
You could also use plain yogurt, Lina.
Should I use salted or unsalted butter or doesn’t it matter? For once I actually have both kinds in my fridge!
I used salted and I really don’t know if it matters at all. Oh my goodness, these were amazing!
doesn’t matter, but I’d use salted 🙂