Sweet Bruschetta With Kumquat Tangerine Syrup Recipes

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SWEET BERRY BRUSCHETTA



Sweet Berry Bruschetta image

I've made this sweet berry bruschetta recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 10 pieces.

Number Of Ingredients 9

10 slices French bread (1/2 inch thick)
Cooking spray
5 teaspoons sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons confectioners' sugar

Steps:

  • Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. , In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 179mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SWEET BRUSCHETTA WITH KUMQUAT TANGERINE SYRUP



Sweet Bruschetta with Kumquat Tangerine Syrup image

Categories     Quick & Easy     Kumquat     Tangerine     Cinnamon     Gourmet

Number Of Ingredients 8

1/4 pound kumquats (about 12)
two 3-inch cinnamon sticks
1/3 cup sugar
2 tablespoons light corn syrup
1/2 cup water
1/2 baguette
1 tablespoon unsalted butter
4 tangerines

Steps:

  • Preheat oven to 350°F.
  • With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Break cinnamon sticks in half. In a small saucepan bring sugar, corn syrup, and water to a boil with cinnamon sticks, stirring until sugar is dissolved. Add kumquats and gently simmer until kumquats are translucent and syrup is slightly thickened, about 15 minutes.
  • Diagonally cut eight 1/2-inch-thick slices from baguette and melt butter. Lightly brush butter onto both sides of baguette slices and arrange on a baking sheet. Toast slices in upper third of oven until pale golden, about 10 minutes.
  • Squeeze juice from 2 tangerines and pour through a sieve into kumquat mixture. With a sharp knife cut peel from remaining 2 tangerines, including all white pith, and cut sections free from membranes. Squeeze any juice from membranes into kumquat mixture. Bring kumquat mixture to a simmer and add tangerine sections. Remove pan from heat.
  • Dip toasts into syrup to coat both sides and arrange 2 toasts on each of 4 small plates. Spoon fruit and remaining syrup over toasts and garnish each serving with a piece of cinnamon stick.

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