You are here
Ready-Set-Serve Fruit Salad Deluxe Bruschetta with Goat Cheese
This fruit salad bruschetta with goat cheese delivers bright, delicious flavors.
- 4 oz. Ready-Set-Serve Grapes (sorted from Ready-Set-Serve Preservative-Free Fruit Salad Deluxe)
- 4 oz. pineapple chunks, sliced thin (sorted from Ready-Set-Serve Preservative-Free Fruit Salad Deluxe)
- 1 T Markon First Crop Rosemary, chopped
- 3 T extra virgin olive oil
- 8 oz. goat cheese, softened
- 1 T MFC Baby Dill
- 1 T Ready-Set-Serve Lemon Juice
- 6 oz. ciabatta loaf
- 1/2 lb. Ready-Set-Serve Orange Segments, halved lengthwise
- 1 oz. Ready-Set-Serve Wild Arugula
Preheat oven to 400 degrees F. Preheat grill to med-high heat.
Toss grapes and pineapple with one tablespoon oil. Roast for 20 minutes, stirring once during cooking. Remove from oven and set aside.
Combine goat cheese, dill, and lemon juice in a bowl; mix thoroughly. Season with salt and pepper to taste.
Slice the ciabatta into half inch slices. Drizzle both sides with oil. Grill for approximately 30-45 seconds on each side, taking care not to burn.
Combine orange segments and arugula together in bowl; season with salt and pepper.
Spread approximately one tablespoon of goat cheese mixture on each slice, top with roasted grapes and pineapple, then top with arugula and orange mixture.
Serve immediately.
Fall
Spring
Summer
Winter
Appetizers
Desserts
Vegetarian