Summer fruit is spectacular when served on bruschetta!! California apricots and raspberries are in season and begging to be piled high atop mounds of toasty bread with creamy whipped cheese and paired with your favorite glass of wine.

This recipe is perfect for those warm summer nights that call for something sweet. It’s super easy to whip up, and the outcome is completely worth it. I used a cream cheese/ricotta mixture for the base, but you could easily substitute feta or goat cheese if you’d like.

The apricots nestle into the cheese, and the basil adds a fabulous twist. The quaint toasts are lightly drizzled with honey to bring it all together, and voila, an instant fresh summer appetizer…

The crunchiness of the bread and the softness of the cheese, along with all the fruit flavors going on, are so refreshing. It’s my new favorite appetizer to serve guests, and it can easily be yours too!

Looking for more Bruschetta recipes with Summer Fruit? Keep scrolling!

Our California Grown Creators have been hard at work creating recipes that showcase the best ways to serve and eat summer fruit. Here are a few Bruschetta recipes that we thought you might like to try next!

Black and Blueberry Ricotta Grilled Toast

Fire up the grill (or grill pan) and add a little smoky flavor to crostini by grilling your bread first instead of toasting. That subtle char really makes the juicy black and blueberries in this recipe from Real California Milk shine.

Click here for this easy appetizer recipe!

Fresh Berry Crostini With Sweet Lemon Ricotta

The best appetizers check the same three boxes: easy, healthy, and delicious. Our Berry Crostini recipe fits the bill. Juicy California Grown strawberries and luscious lemon ricotta are layered onto lightly toasted baguette slices – and the result is magical.

Click here for this recipe featuring summer fruit from California!

Peach Burrata Crostini

Fresh California peaches and sweet basil surround a delicate mound of burrata. It’s almost like a deconstructed bruschetta using the best part of summer…. all on one plate!

The presentation is gorgeous, and of course, the flavor combo is amazing.  

Click here for this recipe featuring summer fruit from California!

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Summer Fruit Bruschetta

Susan Philips

A delicious alternative to traditional bruschetta, these little toasts are topped with a raspberry infused cheese and sliced apricots.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 12 pieces

Calories 109 kcal

Ingredients

  

1x2x3x

• 1 French baguette
• 3 ounces whipped cream cheese
• 3 ounces ricotta cheese
• 6 apricots sliced
• 8 ounces raspberries
• Fresh basil leaves thinly sliced
• Honey

Instructions

 

• Slice the baguette into thin slices and toast under the broiler for a few minutes on each side. You aren’t looking to brow, just dehydrate the slices a bit to harden up. Allow to cool.
• Combine the cream cheese and ricotta.
• Grab about 10 raspberries and mash with a fork. Add to the cream cheese mixture and fold to combine.
• Top each toast with a bit of cheese, apricot slices, basil and top with a raspberry.
• Drizzle honey over each toast and serve!

Nutrition

Calories: 109kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 157mgPotassium: 116mgFiber: 2gSugar: 4gVitamin A: 470IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Keyword apricot, basil, bruschetta, cream cheese, raspberry, ricotta cheese, stone fruit, summer fruit

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