• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Slice Of Honey logo

  • Home
  • About
  • Contact
  • breakfast
  • Dinner
  • Side Dish
  • Dessert
  • Other
  • All Recipes

Fruit

APPLE COMPOTE

November 13, 2021 by Sarah Baade Leave a Comment

Apple Season

Fall is prime apple season and I’m taking full advantage. If you live near an orchard, I highly encourage you to get out there and pick your own. You can’t beat the pricing or the freshness. That being said, your local grocers will likely have a wide variety of apples to choose from. For this Apple Compote recipe, I have used Empire apples and Cortland apples. My personal preference is the Empire variety as they hold their shape a bit better as they cook. The Cortlands were still delicious but break down a bit more as they cook. With either variety, you will still end up with a delicious and sweet compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Six Ingredients

Yes, this Apple Compote comes together with just six ingredients (plus a pinch of salt). If you do even semi-frequent baking, I’m confident you’ll already have everything but the fresh produce on hand. For me the longest part of this recipe is peeling and chopping the apples. I peeled them with a knife but you could also use an apple peeler. As you chop the apples, go ahead and put them directly into a medium sauce pan. with all of the other ingredients. Stir over medium low heat – the sugar, butter, and spices will simmer into a sauce and coat the apples with warm Fall flavors. Once the apples are fork tender, you are ready to serve up this Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Versatility

What I love most about this easy Apple Compote recipe is how versatile it is. Feel free to eat it by the spoonful – I won’t judge you, I’ll join you. Or, use it in a more traditional sense as a topping for other dishes. I’m daydreaming about these apples on pancakes, waffles, or french toast. This would make a fantastic topping over ice cream or vanilla yogurt. I’m also looking forward to pairing this recipe with my favorite homemade granola. Let me know how you end up eating this cozy Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Apple Compote

Sarah Baade
Warm spices and sweet apples – this apple compote makes the perfect topping on a variety of dishes.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dessert

Ingredients
  

  • 4 Empire apples, peeled, cored, and chopped
  • ⅓ cup brown sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt

Instructions
 

  • Place all ingredients n a medium saucepan.
  • While stirring, bring to a simmer over medium-low heat.
  • When apples are fork tender, remove from heat.
  • Serve hot or warm.
  • Serving suggestions: Serve over pancakes, waffles, french toast, ice cream, yogurt, or as desired.
Keyword Apple Compote, Apple Spice, Apples, Compote, Fruit, Fruit Compote

Filed Under: Recipe Tagged With: Apple Compote, Apple Spice, Apples, breakfast, Brunch, Compote, Dessert, Easy Recipe, Fruit, Fruit Compote, Gluten Free, Vegetarian

AUTUMN HARVEST SALAD

December 1, 2018 by Sarah Baade Leave a Comment

Autumn Harvest Salad - Slice Of Honey Blog

A colleague of mine brought a huge grocery bag full of persimmons and oranges to the office the other day. He and his wife had an abundance of fruit from their trees this year and didn’t want it to go to waste.  I grabbed a couple of each fruit from the bag and went back to my desk. At the end of the day there were still quite a few left so I grabbed a couple more. I hate seeing fresh produce go to waste.

Autumn Harvest Salad - Slice Of Honey Blog

About nine years ago I went through some challenging times; I left a marriage that was toxic. Divorce alone can be a huge financial burden. Getting divorced when already strapped for cash can nearly put a person under. My monthly budget was planned down to the penny and with just $63 per month for my groceries, I cried any time I went over that budget. I am thankful that I worked in an office that often had lunch brought in at no expense to the employees. Still, breakfast and dinner were up to me. Did you do the math? That’s right, I had approximately $2.25 per day to cover those meals. I was determined to still eat a relatively balanced diet off of that budget and there were times when I got creative (this doesn’t necessarily mean creative in a delicious way). I ate a lot of eggs and a lot of pasta during this phase of my life. I also learned how to really scour the grocery ads for what was on sale. In terms of produce, I chose sale items rather than what I might have actually been craving. I didn’t eat fresh fruit and vegetables everyday but I did manage to get some on my plate each week. It probably would have been cheaper to buy boxed/processed foods but the reality was that I needed to take good care of myself. There is no question, I would have needed financial help if I had gotten really sick or injured. The best way to stay healthy was to eat well and get exercise. Because of this experience, I still see fresh produce as having a huge value. I will always be incredibly thankful when a colleague/friend brings in extra fruit fresh from his own trees.

Autumn Harvest Salad - Slice Of Honey Blog

This dish was created with the persimmons and oranges that were brought into the office as well as a beet I already had sitting in my fridge. I added a few “splurges” with the arugula and toppings but the oil and vinegar were already in my pantry. My budget has far more wiggle room than it did nine years ago but I think I will always have an appreciation for creating a dish out of what is inexpensively available.

 

Tips:

  • Add the pepitas to the salad just before serving so they keep their crunch.
  • The creamy ricotta gives a nice mix of texture among in this salad but feel free to leave it out if you’re making it for a vegan crowd.

 

AUTUMN HARVEST SALAD

A vibrant salad that takes advantage of seasonal produce.
Print Recipe Pin Recipe
Course Salad

Ingredients
  

  • 2 cups Arugula
  • 2 Large red beets cooked, sliced and quartered
  • 4 Persimmons sliced
  • 4 Small oranges peeled, halved and sliced - be sure to remove any seeds
  • 2 Tablespoons Ricotta cheese
  • Salt to taste
  • Olive oil for drizzling
  • Apple cider vinegar for drizzling
  • 1 Tablespoon Curly leaf parsley chopped
  • 2 Tablespoons Roasted pepitas

Instructions
 

  • Spread arugula on a serving platter then top with beets, persimmons and oranges. Place pea-sized bits of ricotta throughout salad. Sprinkle salt and drizzle oil and vinegar over salad. Top with parsley, and pepitas.
Keyword Salad

 

Autumn Harvest Salad - Slice Of Honey Blog

Filed Under: Recipe, Sides, Uncategorized Tagged With: Appetizer, Beets, Cheese, Citrus, Fruit, Fruits and Vegetables, Oranges, Persimmons, salad, Seasonal, Side Dish, Vegetables, Vegetarian, Vegetarian Recipe

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade 1 Comment

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie.  Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

Tips:

  • You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
  • See video below for my method of removing seeds from pomegranate.

POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.
Print Recipe Pin Recipe
Servings 2 smoothies

Ingredients
  

  • seeds from 1 large pomegranate
  • 1 frozen banana
  • 2 cups frozen blueberries
  • 2 cups spinach (loosely packed)
  • 1 cup almond milk
  • 1 Tablespoon ground flax seed (optional)
  • 1 Tablespoon chia seeds (optional)

Instructions
 

  • Place all ingredients in a high-power blender and blend on high until smooth. 

Filed Under: Entree, Healthy Option, Recipe, Uncategorized Tagged With: Blueberry, breakfast, Drinks, eat healthy, Fruit, Healthy Food, Pomegranate, Smoothie, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe

Rainbow Fruit Salad

August 28, 2018 by Sarah Baade 2 Comments

Potluck

My husband and I are pretty active in our church and this naturally leads to potluck meals a few times per year. My husband’s answer to bringing a dish is always “Let’s just pick something up from the store on the way to the party.” I, on the other hand, never even think of this as an option until he mentions it. Instead, I go through my mental rolodex of easy recipes and some sort of cookie usually wins out. I’m honestly not sure why I feel obligated to bring something homemade. I don’t expect it of others and I’m pretty confident others don’t expect it of me. Then again, homemade always tastes better than store bought, even with a simple recipe.

Bowl of fruit salad.

Easy Fruit Salad

This weekend we attended a pool party and you guessed it, it was a potluck situation! I’ve been obsessed with fresh fruit lately so cookies didn’t even make the short list of ideas for once. Instead, I made my rainbow fruit salad. Guys, this is so easy and so delicious! I promise, the hardest part of this recipe is cutting some fruit and there isn’t even very much to cut. This rainbow fruit salad is so refreshing but it will also satisfy your sweet tooth – this counts as a win-win in my book!

One large bowl and one small bowl of fruit salad.

Tips

  • Don’t be afraid to swap out some of the fruits for whatever is seasonal. Ultimately, the goal is about 8-10 cups of FRESH fruit.
  • I always like to add a few berries to my fruit salad because they don’t require cutting. Just wash and toss them into the mix!
Bowl of fruit salad.

Rainbow Fruit Salad

Sarah Baade
Refreshing fruits with a hint of mint and lightly sweetened with agave.
Print Recipe Pin Recipe
Course Brunch, Salad, Snack

Ingredients
  

  • 1 large peach
  • 3 kiwi
  • 1 mango
  • 12 oz raspberries
  • 11 oz bluberries
  • 1 teaspoon fresh mint, chopped
  • 2 teaspoons agave syrup (honey can be substituted)
  • juice of 1 lime

Instructions
 

  • Rinse all fruits and peel kiwi and mango. (optional to peel peach)
  • Cut peach, kiwi, and mango into bite sized pieces.
  • Place all prepared fruit and mint in a large bowl.
  • Drizzle fruit with agave and lime juice.
  • Gently stir until fruit is evenly coated with agave and lime juice.
  • Refrigerate until ready to serve.
Keyword Fruit, Fruit Salad, Mixed Fruit

Looking for more fruit salad recipes? Try these out!

Five Spice Citrus Salad

Watermelon Salad

Filed Under: Recipe, Sides, Uncategorized Tagged With: breakfast, Brunch, Easy Recipe, Easy Side Dish, Fresh Fruit, Fruit, Side Dish, Snack, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe

Watermelon Salad

August 1, 2018 by Sarah Baade 3 Comments

I keep wondering if I’m getting wimpier with age or if this summer really has been excruciatingly hot. I’m leaning toward the latter but the honest answer is that it’s probably both. I’ve been thinking back on all those summers I spent working at YMCA camps (shout out to Camp Wood and Camp Cosby!) and wondering how I survived living in little cabins with no air conditioning. I’m confident that I survived by being preoccupied with lots of fun activities and friends. I mean, who has time to think about the heat when you’re guiding a group of kids through a mud hike?! Still, we’ve been hitting triple digit temperatures on a daily basis with not much relief in sight. I give a lot of credit to all the summer camp staffers out there who have pushed through this heat to give kids the best week(s) they could imagine.

Watermelon Salad - Slice Of Honey Blog

When it’s this hot outside, I have no interest in turning on the oven. Simple fresh ingredients are the way to go and summer provides such delicious seasonal produce! Naturally, I had to use this to my advantage. My daughter has been on a watermelon kick lately so I opted to use that as my base. I’m all about use what you’ve already got at home when possible. With just five ingredients, the hardest part of this salad will simply be cutting the watermelon. Other than that, this is as easy as a recipe can get. Enjoy!

Watermelon Salad - Slice Of Honey Blog

 

Tips:                                                                                           

  • Although more expensive, you can certainly buy pre-cut watermelon to make this recipe even easier to make.
  • You can certainly toss the salad together a day ahead. Just be sure to cover and store in the refrigerator and don’t add the salad dressing until you are ready to serve it.

 

P1030510 

Watermelon Salad

Salad:

8 cups watermelon, cut into bite sized pieces

2 cups blueberries

½ cup feta cheese, crumbled or cubed

1 Tablespoon fresh mint, chopped

 

Dressing:

1 cup blueberries

¼ cup balsamic vinegar

 

Directions:

In a large bowl, toss together all of the salad ingredients. In a blender, liquefy the dressing ingredients. Drizzle dressing over individual servings of salad, as desired.

 

Watermelon Salad - Slice Of Honey Blog

 

Filed Under: Healthy Option, Recipe, Sides, Uncategorized Tagged With: Appetizer, Easy Recipe, Fruit, Fruit Salad, Gluten Free, Seasonal Food, Side Dish, Snack, Summer Salad, Vegetarian, Watermelon

Strawberry Float

July 1, 2018 by Sarah Baade Leave a Comment

Happy Independence Day!!! I have celebrated this holiday from all over the country – Kansas, Texas, Colorado, Alabama… I’ve watched fireworks lakeside, mountainside and from my own driveway. However, my favorite memories of this holiday are from my grandparents’ backyard. As a kid, we would drive down from Kansas to Texas to visit my grandparents. They would have what seemed like an endless supply of sparklers and popper for us to light up after it got dark. All of us kids would line up out in the yard, a few feet in front of Grandpa’s giant vegetable garden, and write our names in the night sky with the sparklers. Aside from summer camp, this has got to be one of my all-time favorite summer memories.

Strawberry Float - Slice of Honey Blog

This year, I’m keeping the holiday low-key. My little one is too little to play with sparklers and I won’t be staying up late since I’ll need to be at work the next day. But I still want a festive treat. Making the ice cream ahead of time means all I have to do is scoop and pour some soda for this one. I opted for fresh strawberries since they are readily available this time of year. And in the continued effort to keep things simple, this is a no-churn ice cream. You’re welcome!

Strawberry Float - Slice of Honey Blog

Tips:                                                                                            

  • Make sure the strawberry syrup has completely cooled before you add it to the cream mixture.
  • The homemade syrup is really delicious – it would also be fantastic poured over any vanilla ice cream for a sundae.

Strawberry Float - Slice of Honey Blog

Strawberry Float

¼ cup sugar

¼ cup balsamic vinegar

16oz fresh strawberries, de-stemmed and finely chopped

16oz heavy cream

1 teaspoon vanilla extract

14oz sweetened condensed milk

Strawberry soda (I used a passion fruit & strawberry Italian soda)

 

Directions:

Place sugar, balsamic vinegar and half of the strawberries in a small sauce pan. Bring to a boil over medium high heat, stirring frequently. Reduce heat to low and simmer until liquid has reduced by half. Set aside to let cool.

In a large, cold bowl, beat heavy cream until soft peaks form. Stir in vanilla, sweetened condensed milk, cooled syrup and remaining fresh strawberries. Pour ice cream into a 9×5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.

Place 2 scoops of the strawberry ice cream into a glass. Fill glass with strawberry soda until ice cream is covered and starts to foam. Serve with a straw or spoon.

Filed Under: Recipe, Uncategorized Tagged With: Dessert, Drinks, Fruit, Holiday Dessert, Homemade Ice Cream, Ice Cream, Strawberries, Strawberry Float, Vegetarian

Flight of Mocktails

May 12, 2018 by Sarah Baade 2 Comments

Flight Of Mocktails - Slice Of Honey Blog

I’ve reached an interesting stage of life where friends are not consuming alcohol like we used to. The reasons seem to vary greatly – pregnancy, health issues, recovering alcoholic. Regardless of the reason though, let’s just admit that we would all be a bit healthier if we went for a mocktail rather than some booze. When I was pregnant, I would ask bartenders to create a mocktail for me when I was out to dinner with friends. Maybe it was pregnancy brain getting the best of me but it never really occurred to me to create some mocktails of my own at home. Now that I’ve made a few I’m actually inspired to make and drink more of them!

Flight Of Mocktails - Slice Of Honey Blog

 

The inspiration on this flight of mocktails was really to create drinks comparable to cocktails I would normally order myself at a bar or restaurant. I enjoyed all four drinks listed here but the first two are my favorite. These could be so fun to serve at a baby shower or even just a booze-free brunch with friends!

 

Flight Of Mocktails - Slice Of Honey Blog

Tips:

  • If added sweetness is desired for the Pink Lemon Drop, serve in a sugar rimmed martini glass.
  • You can buy or make your own simple syrup. To make your own, add ½ cup sugar and ½ cup water to a saucepan over medium heat. Stir until sugar is completely dissolved. Let cool completely before adding to your mocktail.

Flight Of Mocktails - Slice Of Honey Blog

Flight of Mocktails

 

Sober Sangria – makes 4 drinks

1 orange, sliced

1 apple, sliced

1 lemon, sliced

1 peach, sliced (in winter, you can sub the peach out for 1 cup pomegranate seeds)

1 cinnamon stick

1 ½ cups pomegranate juice

juice of 1 lime

1 cup cranberry juice

 

Place all fruit and the cinnamon stick in a pitcher. Pour in pomegranate juice, lime juice and cranberry juice. Stir all ingredients and refrigerate a minimum of 4-8 hours in order to allow flavors to blend and drink to chill. Can be served over ice if desired.

 

Pink Lemon Drop Mocktini – makes 1 drink

¼ cup cranberry juice, chilled

½ cup Italian lemon soda, chilled

2 fresh ginger slices

1 small sprig rosemary

Optional garnish – 1 lemon slice

 

Pour juice and soda into a martini glass. Place ginger slices on a toothpick then place in drink. Add rosemary and lemon slice.

 

Mock-Mojito – makes 1 drink

2 tablespoons simple syrup

Juice of 1 lime

1 sprig fresh mint

¾ cup Topo Chico (or plain carbonated water of choice)

Crushed ice

 

In a 10oz glass, stir together simple syrup, lime juice, Topo Chico and mint. Add crushed ice until glass is full. Garnish with more mint if desired.

 

Berry Sunrise – makes 1 drink

1 handful blueberries (or opt for blackberries, raspberries or sliced strawberries)

½ cup grapefruit juice

½ cup sprite

Crushed ice

 

Muddle berries in the bottom of a 10oz glass. Stir in grapefruit juice and sprite. Add crushed ice until glass is full.

 

Flight Of Mocktails - Slice Of Honey Blog

 

Filed Under: Recipe, Uncategorized Tagged With: Alcohol Free, Cocktails, Drinks, Flight of Drinks, Fruit, Mocktails, Mocktini, Mojito, Sangria

Five Spice Citrus Salad

February 25, 2018 by Sarah Baade 1 Comment

Five Spice Citrus Salad - Slice of Honey Blog

It has been such a long and rainy winter here in San Antonio. I’m not used to needing a heavy coat for more than a day or two at a time, let alone weeks at a time. I find myself daydreaming about bright colors and warmer climates. I won’t be going on a tropical vacation any time soon so my next best bet is eating bright, flavorful fruit.Five Spice Citrus Salad - Slice of Honey Blog

We are currently right in the middle of prime orange and grapefruit season. There are so many varieties of citrus available and I took full advantage of that for this recipe. I love the variety of colors as well as flavors from these fruits. Given the tartness that sometimes comes along with citrus, I wanted to contrast that with a little bit of sweet and a little bit of spice. The result is a perfect dish to serve with brunch or eat as a snack.

Tips:

  • Place some paper towels under the edges of your cutting board, this will help to catch any juice that runs off the edge as you’re cutting the fruit.
  • Feel free to mix and match your citrus fruits to your liking or based on what is available seasonally. The main idea is variety.

Five Spice Citrus Salad - Slice of Honey Blog

FIVE SPICE CITRUS SALAD

The perfect salad to take advantage of seasonal citrus. 
Print Recipe Pin Recipe

Ingredients
  

  • 6 oranges (I used blood oranges, tangelos, sumo citrus)
  • 3 grapefruit (I used one large and two small)
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta cheese, crumbled
  • 1 Tablespoon fresh mint leaves
  • 1/4 cup honey
  • 1/2 teaspoon Chinese five spice
  • 1 teaspoon vanilla extract

Instructions
 

  • Cut citrus fruits into ¼' slices, removing seeds as they are found. Cut rinds off of slices then place slices on paper towels to absorb excess any juice. Move citrus slices to a serving platter and top with pomegranate, feta and mint. In a small bowl, mix together honey, Chinese five spice and vanilla. Drizzles honey mixture over citrus salad as desired.

Five Spice Citrus Salad - Slice of Honey Blog

Filed Under: Recipe, Uncategorized Tagged With: Appetizer, breakfast, Brunch, Cheese, Citrus, Easy Recipe, Easy Side Dish, Five Spice, Fruit, Honey, Oranges, Seasonal, Side Dish, Vegetarian

Strawberry Pastry

September 17, 2017 by Sarah Baade 2 Comments

God bless the person who decided pastries were an ideal breakfast food! Can I get an “AMEN”??? That sweet, carb loaded goodness might not actually be part of a healthy, balanced diet but it certainly does give me motivation to actually eat breakfast. My eyes don’t exactly light up the same way when presented with a bowl of plain oatmeal.

Strawberry Pastry - Slice of Honey Blog
P1000676
P1000698
P1000683
P1000688

Homemade pastry is particularly delicious but it is also time consuming. I don’t have a lot of spare time these days so I fully embrace the pre-made puff pastry sheets found in my local grocer’s freezer section. Slice it, shape it, fill it and you’ll have beautiful little delights that fit in the palm of your hand. Whether you want to share these treats with friends is totally optional – I’ll admit I ate most of these myself.

 

Tips:

  • Be sure to pull the pastry sheets out of the freezer ahead of time. It takes about 30-40 minutes to thaw out.
  • The strawberry mixture will end up with some juice in the bowl. Try to avoid scooping the juice onto your pastries as it will leak out and get a bit messy.

 

Strawberry Pastry

Ingredients:

16oz strawberries, sliced

¼ cup sugar

1 teaspoon corn starch

1 tablespoon orange zest

17.3oz package puff pastry sheets, thawed

Glaze:

2 tablespoons fresh squeezed orange juice

1 cup powdered sugar

1 tablespoon milk

 

Directions:

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

In a bowl, combine strawberry slices, orange zest, sugar and corn starch.

Cut each sheet of puff pastry into 9 squares. For each square, gently fold diagonally in half to form a triangle. With a sharp knife, slice dough ¼ inch from each edge – slices should not quite meet at the corner. Unfold triangle, you will have two L shapes framing an inner square. Fold the corner of one L over to the opposite corner of the square. Do the same with the other L. Dough will now have a diamond shape. Fill inside of diamond with strawberry mixture. Repeat folding and filling process for each square of dough.

P1000687
P1000688
P1000690
P1000692
P1000694
P1000696

Place each filled pastry on lined cookie sheet. Back for 15 minutes or until pastry begins to turn light golden brown. Let cool completely.

Strawberry Pastry - Slice of Honey Blog

For the glaze, whisk orange juice and powdered sugar with a fork. Gradually add milk until glaze has reached desired consistency. Drizzle glaze over pastries.

Strawberry Pastry - Slice of Honey Blog

Filed Under: Uncategorized Tagged With: Baking, breakfast, Dessert, Easy Pastry, Frozen Pastry, Fruit, Orange Glaze, Pastry, Puff Pastry, Strawberries

Fruit Bruschetta

August 5, 2017 by Sarah Baade Leave a Comment

I love hitting up my local farmer’s market for seasonal produce and I love hosting friends at my house for tasty eats. The best is when these two loves come together with an easy recipe that is dressed to impress. When hitting up the farmer’s market, I often browse for what looks enticing and create a dish from the ingredients found rather than coming in with specific ingredients to find. This has resulted in me being more creative in the kitchen but has also expanded my palette. When you find a golden baguette and perfectly ripe berries you can’t walk away empty handed. For this recipe, I ultimately combined fresh finds with what I already had in my kitchen – goat cheese, mint, plums and honey. Listen, I like fresh but I also hate to waste so I’m all about using what is already on hand too.

This fruit bruschetta is light and flavorful but it is also so easy to make. It is ideal for entertaining and could be used as an appetizer, a dessert or even a snack.

 

Fruit Bruschetta - Slice of Honey BlogFruit Bruschetta - Slice of Honey BlogFruit Bruschetta - Slice of Honey Blog

Tips:

  • This recipe highlights using seasonal fruit. If you can’t find plums, substitute them for blueberries, pomegranate seeds, or whatever seasonal berry you can find.
  • Watch the bread slices closely in the oven, it is all too easy to accidently burn them. The goal is for the bread slices to be lightly toasted on each side.

Fruit Bruschetta - Slice of Honey BlogFruit Bruschetta - Slice of Honey BlogFruit Bruschetta - Slice of Honey Blog

Fruit Bruschetta

Ingredients:

Ciabatta baguette

8oz goat cheese (softened)

1 Tablespoon fresh mint, chopped

1 cup raspberries, washed

1 cup blackberries, washed

1 cup plums, washed and sliced

Honey for drizzling

 

Directions:

Set your oven to Broil.

Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.

In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.

 

 

Filed Under: Uncategorized Tagged With: Appetizer, bread, Cheese, Dessert, Easy Dish, Fruit, Honey, Seasonal

Primary Sidebar

Connect With Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Archives

Copyright © 2023 Slice Of Honey on the Foodie Pro Theme

 

Loading Comments...