Fruit Bruschetta

By bakers_delight85

Make it merrier with extra flavor-try drizzling the fruit with strawberry flavored pancake syrup or caramel topping instead of the chocolate syrup.

Ingredients

• 1 package (10.75 oz.) frozen pound cake loaf, cut into fourteen 1/2-inch slices
• 2/3 cup soft cream cheese with strawberries, raspberries or pineapple
• 1 can (11 oz.) mandarin orange segments, well drained
• 56 bite size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
• Chocolate-flavor syrup, if desired
• Toasted coconut or sliced almonds, if desired

Details

Servings 28

Preparation

Step 1

Set oven control to broil. Place cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
Spread each cake slice with about 2 tsp. cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut.
To make ahead, toast the pound cake up to a day earlier. Assemble the bruschetta up to 4 hours before your party, then lightly cover and refrigerate until serving time.
1 bruschetta: 90 calories, 5g fat, 15mg cholesterol, 30mg sodium, 11g carbohydrate, 1g protein