AuthorMike EgrieCategoryDifficultyIntermediate
Pluot-Basil-Bruschetta
Yields12 Servings
Prep Time10 mins
 1 loaf whole grain baguette
 6 california pluots, pitted and sliced
 8 oz reduced-fat cream cheese
 1 bunch fresh basil
 desired amount of olive oil
1

Slice baguette into ¼ inch slices. Brush each side lightly with olive oil.

2

Arrange sliced bread in single layer on baking sheet. Toast under broiler until golden brown; flip slices over and toast other side. Allow toasts to cool.

3

Spread each slice with cheese, followed by a whole basil leaf. Spread a smaller amount of cheese on top of the basil leaf and top with a pluot slice. Arrange on platter to serve.

How to Select:
The fruit should be firm with a slight “give” when gently squeezed. Avoid fruit that is overripe, characterized by loose skin, and a watery feel to the fruit.

How to Store:
Pluots will continue to ripen at room temperature. Once the fruit reaches your desired softness, refrigerate it to keep it that way. Pluots will last for a week or more in your refrigerator.

Nutrients Found in California Pluots:
Pluots contain high levels of antioxidants, are fat free, saturated fat free, sodium free, cholesterol free, and a good source of vitamin C.

Ingredients

 1 loaf whole grain baguette
 6 california pluots, pitted and sliced
 8 oz reduced-fat cream cheese
 1 bunch fresh basil
 desired amount of olive oil

Directions

1

Slice baguette into ¼ inch slices. Brush each side lightly with olive oil.

2

Arrange sliced bread in single layer on baking sheet. Toast under broiler until golden brown; flip slices over and toast other side. Allow toasts to cool.

3

Spread each slice with cheese, followed by a whole basil leaf. Spread a smaller amount of cheese on top of the basil leaf and top with a pluot slice. Arrange on platter to serve.

Pluot Basil Bruschetta
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