Recipe – Pineapple Mango Bruschetta
Yesterday (Tax Day) is one of the most stressful days of the year in my office. To take a mental break, I was daydreaming about new recipes and came up with this. I made it last night and it was outstanding… I hope you enjoy it 🙂
Pineapple Mango Bruschetta
Total Carbohydrate: 35
2 Cups Fresh Pineapple, diced
2 Cups Fresh Mango, diced
2 Cups Fresh Red Bell Pepper, diced
1 Bunch Green Onion, chopped
2 Tbsp Fresh Basil, chopped
2 Tbsp Balsamic Vinegar
Red Pepper Flakes
4 Tbsp Fat-Free Cream Cheese
1 Cloves Garlic, chopped
4 Seeded, Hard Dinner Rolls (I use Seeduction rolls from Whole Foods. A baguette would work too, but I have not found a seeded one
Preheat oven to 350°. Cut dinner rolls into slices and place them on a baking sheet. Bake until well toasted, approximately 10 min.
Combine Pineapple, Mango, Red Bell Pepper, Green Onion, and Basil in a large mixing bowl. Drizzle with Balsamic Vinegar (I used 25 year aged; the older, the better). Add Red Pepper Flakes and Sea Salt to taste; I added more pepper, I like the sweet and hot combination. Marinate in the refrigerator for at least 30 minutes.
Mix Cream Cheese and Garlic. Spread evenly on toasted bread. Top with marinated salad.