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I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

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Fruit Bruschetta

This is a refreshing difference to the hearty, more savory types of bruschetta and yet have been very popular with my guests. In the winter, I have used chopped pieces of a mixture of dried fruits such as apricots, pears, cranberries and blueberries.

Yield: 6 to 8 servings

8 ounces goat or cream cheese, at room temperature
¾ cup assorted fresh fruit such as berries or peaches treated with ascorbic citric acid mixture such as Fruit Fresh
2 Tablespoons of honey or powdered sugar
2 Tablespoons fresh mint, rolled tightly and sliced thinly in chiffonade, optional

1. To prepare the bruschetta, spread the warm cheese on the warm pieces of toasted bread. Scatter with the fresh fruit. Drizzle a bit of honey or powdered sugar, if desired on the fruit, then add a few frills of mint.

 For a variation for the same old cheese and crackers appetizer--try adding fruits, herbs, spices or nuts to a soft cheese such as goat cheese or cream cheese.

Some favorite flavors are—

  • goat cheese with chopped dried figs
  • goat cheese with sundried tomatoes and chipotles
  • goat cheese with lavender and honey
 
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Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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