Fruit Bruchetta Canapes

In the hot summer heat there is nothing more refreshing then juicy fresh fruits. When most evenings are spent on a patio eating delicious BBQ, summer fruits are a perfect marriage for dessert. This recipe is an easy and tasty way to showcase these fruits, with a dainty presentation that will impress any BBQ guest!

Fruit Bruchetta Canapes

For the fruit salad:

1/3 cup blueberries, cut in half

2 whole kiwis, small diced

1/2 cup strawberries, small diced

1/2 teaspoon honey

1/2 teaspoon lemon juice

2 large mint leaves, chiffonade cut (thinly shredded)

 Mix all ingredients in a bowl and chill.

 For the base:

3 slices cinnamon raisin bread

Preheat oven to 350 degrees. Using a 2 inch ring mold or cookie cutter, cut bread into 4 rounds. Place on a baking sheet and toast for 15 minutes or until toasty. Allow to cool while preparing the spread.

For the spread:

1/3 cup cream cheese

pinch of nutmeg

1/4 teaspoon cinnamon

1 teaspoon honey

1/2 teaspoon lemon zest

Mix all ingredients thoroughly until cream cheese is soft and spreadable.

To assemble canapes:

Spread a thin layer of the cream cheese mixture on each toast round. Top with a heaping spoonful of the fruit and garnish with small mint leaf tops. To plate, drizzle honey on a white plate or platter and arrange canapes. Do not assemble the canapes too far in advance, for the fruit will soften the toast. If needed, bring all separate components to location and assemble on site.

Enjoy these little canapes all summer and experiment with fall stone fruits as well, to keep this a year round recipe! Happy Eating!