Plumcot Basil Bruschetta

Plumcot Basil Bruschetta



  • 1 loaf baguette bread
  • 6 plumcots, pitted and sliced
  • 8 oz. goat cheese or cream cheese, softened
  • 1 bunch fresh basil
  • Olive oil



Slice baguette into ΒΌ inch slices. Brush each side lightly with olive oil. Arrange sliced bread in single layer on baking sheet. Toast under broiler until golden brown; flip slices over and toast other side. Allow toasts to cool. Spread each slice with cheese, followed by a whole basil leaf. Spread a smaller amount of cheese on top of the basil leaf and top with a plumcot slice. Arrange on platter to serve.

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