Recipe: Tropical Fruit Crunch Crostini
1 baguette, cut into slices
1 cup cubed pineapple
1 cup cubed papaya
1 cup cubed mango
1/2 cup chopped almonds
- Arranged sliced baguette on baking sheet and toast at 400º F for 8-10 minutes/until toasted.
- While bread is toasting, toss pineapple, mango and papaya chunks together in a bowl. (for Spicy Lime version, add 1 tbsp lime juice, 1 tsp. chili powder and 1/8 tsp. cayenne.)
- Spoon fruit mixture onto toasted crostini.
- Sprinkle with crushed almond and serve.