Warm and amazing!
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Mango-Banana Dessert Bruschetta
Submitted by: Kathy Patalsky
INGREDIENTS:
- 1 large ripe banana, sliced
- 1 mango, cubed
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 Tbsp Bertolli extra virgin olive oil
- 1 tsp maple syrup
- 1/8 tsp salt
- bread: 2-3 large slices of french bread or any crusty bread - if using smaller baguette rounds, you will need about 8 slices
- to serve:
- drizzle of EVOO to taste
- a few fresh mint sprigs
- serving suggestion: serve alongside a scoop of vegan coconut-vanilla bean ice cream!
DIRECTIONS:
- Prep your mango and banana and place the freshly sliced fruit in a small bowl. Add the cinnamon, salt, maple and vanilla extract and gently toss.
- Heat oven to 400 degrees and place your loaf of bread in the oven to toast and warm. The bread will be toasted in just a matter of minutes, so when it starts to brown a bit, turn off heat and set bread aside.
- Warm a large skillet over high heat. Add the one tablespoon Bertolli extra virgin olive oil. When oil is hot, add in the mango and banana mixture. Sauté on high for about 3-4 minutes, or until the fruit is caramelized and tender, but not overly mushy.
- Slice into your loaf of bread and place 2-3 large rounds of bread on a cutting board. Spoon the caramelized fruit mixture over top. Slice the bread into triangles, dividing each slice into to pieces. Note: If you are using smaller slices or baguette slices, you do not need to slice in half.
- Add the bruschetta slices to a serving platter and garnish with fresh mint. Drizzle additional EVOO over top so that the bread is well saturated with sweetness from the fruit and richness from the EVOO. Serve warm.
Roasted Cherry Cardamom Ice Cream made w coconut milk + cashews! http://www.findingvegan.com/roasted-cherry-cardamom-ice-cream/ … by @downshiftology #dairyfree
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