Fruit Bruschetta on Toasted Brioche

Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | no responses
  • 1 Loaf Brioche, cut into 1/4” slices
  • Butter
  • 1 Mango
  • 1 Granny Smith Apple
  • 1 Gala Apple
  • 1/2 lb. Strawberries
  • 1/4 Pineapple
  • 1/4 cup Orange Juice
  • 1/4 cup Pineapple Juice
  • Pinch Ground Cinnamon
  • 2 Tbsp. Brown Sugar
  • 1/4 tsp. Salt
  • 1 Tbsp. Olive Oil
  • 1/4 cup Fresh Mint or Basil leaves, chopped
  • 1/2 cup Balsamic Vinegar
  1. Line a sheetpan with parchment paper.  Lightly butter both sides of each slice of bread.  Lay in a single layer on the parchment paper.
  2. In a large mixing bowl, combine the juices, cinnamon, sugar, and salt.  Whisk well to combine and dissolve the salt & sugar.  Reserve.
  3. Prepare the fruit, mixing it into the juice mixture as it is cut.
    1. peel and seed the mango, cut into small dice
    2. wash and core the apples (optionally – peel), and small dice
    3. peel and core the pineapple, cut into small dice
    4. trim the tops off the berries, and small dice – BUT DO NOT PLACE IN THE JUICE MIXTURE YET
  4. Mix the fruit in the juice mixture well, and chill.
  5. While fruit is chilling, in a small sauce pan over medium heat, reduce the balsamic by half, so it is syrupy.  Reserve.
  6. Heat a griddle over medium heat.  Cut bread into 2-bit-sized rounds using a ring cutter, or squares/triangles using a knife.  Toast on the griddle until lightly golden.  Reserve.
  7. Just before serving, mix in the berries, olive oil, and mint/basil.  adjust seasonings as necessary and spoon a small amount onto each piece of toast.  Arrange on platter and then drizzle some of the balsamic syrup over the whole platter.  Serve


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