Fruit Bruschetta (v) Recipe

Preheat oven to 400°F (200°C) or preheat a grill pan. Slice the baguette or ciabatta into 12–14 diagonal 1/2-inch slices.

Arrange slices on a baking sheet. Lightly brush one side of each slice with olive oil (mix olive oil with softened butter if using for extra richness). Sprinkle the brushed side with the sea salt.

Toast in the oven for 6–8 minutes until golden and crisp around the edges, then flip and toast the other side 1–2 minutes if you prefer both sides crisp. Remove and let cool slightly.

Make the spread

In a medium bowl, combine softened cream cheese, Greek yogurt, honey, lemon zest, vanilla extract, and salt. Use a fork or small whisk to blend until smooth and spreadable. Taste and adjust honey or lemon zest if desired.

If you want a thinner, more spreadable consistency for piping, transfer to a small piping bag or zip-top bag with a corner snipped.

Prepare fruit: hull and slice strawberries, halve large berries if needed, dice stone fruit into small 1/4–1/2-inch pieces, and slice kiwi. Combine all prepared fruit in a medium bowl.

Gently toss the fruit with about 1 teaspoon of the honey (from the glaze portion) and the lemon juice to lightly macerate and bring out juices. Do not overmix — the fruit should stay distinct.

Chop or tear the mint leaves finely; reserve a few whole small leaves for garnish.

Prepare glaze

In a small bowl, whisk together the remaining 2 tablespoons honey with the lemon juice and up to 1 teaspoon water to loosen the honey into a glossy glaze. Warm the honey for 8–10 seconds in the microwave if it's too thick to whisk.

Taste glaze and adjust with a bit more lemon if you want brightness.

Spread about 1 heaping tablespoon of the cream cheese mixture onto each toasted slice (or pipe for a neater look).

Top each spread slice with a generous spoonful (about 2 tablespoons) of the mixed seasonal fruit, arranging varied colors on each bruschetta for visual appeal.

Lightly drizzle the honey glaze over the fruit on each bruschetta using a spoon or a small squeeze bottle. If using, sprinkle a small pinch of coarse sugar or chopped nuts on top for texture.

Garnish each bruschetta with a few finely chopped mint leaves and one small whole mint leaf. Serve immediately so the toast stays crisp.