- 1 (15-inch long) loaf French bread, sliced diagonally into ½-inch slices
- 2 Tbsp olive oil
- 8 oz mascarpone cheese or softened cream cheese
- 6 oz goat cheese
- 3 Tbsp minced fresh dill
- 2 Tbsp honey
- 1 1/2 cups assorted cut fruit (peaches, plums, watermelon, blueberries)
- 1/4 cup balsamic glaze
- 3 Tbsp thinly sliced basil
- Cracked black pepper
Preheat oven to 375 degrees F.
Arrange bread slices on baking sheet; brush with olive oil. Bake until lightly toasted, about 8 minutes.
Meanwhile, in medium bowl, with electric mixer, beat mascarpone, cream cheese, dill and honey until creamy.
To assemble bruschetta, spread 1-2 tablespoons cheese mixture onto each bread slice. Arrange fruit on top. Drizzle with balsamic glaze. Sprinkle with basil and cracked pepper.
PAIR WITH: SAUVIGNON BLANC
Crisp and refreshing, bursting with zingy passionfruit and grapefruit flavors.