Mango bruschetta recipe

Mango and its longitudinal section (Photo credit: Wikipedia)

This fun, fruity appetizer is a great way to kick off a summer celebration. With the availability of fresh fruit all year round now, you can also enjoy this during the colder months.

MANGO BRUSCHETTA

• 1 loaf French bread, cut into 1/2 inch slices
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 mango, peeled, seeded and diced
• 1 large tomato, seeded and chopped
• 1 tablespoon fresh basil, chopped
• 1 cup grated Romano cheese

Directions
Preheat broiler. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix all remaining ingredients except cheese. Top each slice of bread with equal amounts of mango mixture. Sprinkle with cheese to taste. Return to broiler for 2-3 additional minutes, until cheese has melted and is lightly browned. Serve hot.

Cinnamon chips and fruit salsa recipe

Fruit Platter (Photo credit: Matthew Kenwrick)

If you are looking for something new and healthy to snack on, this fruity salsa should liven things up!

CINNAMON CHIPS WITH FRUIT SALSA
Ingredients

• 10 frozen strawberries
• 2 kiwi, peeled and chopped
• 1/2 medium mango, peeled and diced
• 1 1/2 bananas, peeled and diced
• 1 Granny Smith apple, peeled and chopped
• 1/2 pint blueberries
• 3 (12 inch) flour tortillas
• 1 cup cinnamon sugar

Directions
Preheat oven to 350 degrees F. Pour strawberries in a blender and blend until liquified. Add remaining fruit to a bowl and pour strawberry mixture on top. Stir to coat and place in the refrigerator. Spray tortillas with cooking spray and cut into wedges. Place on a baking sheet and sprinkle evenly with the cinnamon sugar mixture. Bake until golden brown. Remove from oven and cool completely before serving with fruit salsa.