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Harvesting Season Bruschetta w/ Apple & Pear

Twisting the Italian Bruschetta with fall seasonal fruits: apple and barlette pear, add cream cheese, garlic, butter, nuts, and chopped mint to have a delicious appetizer for a large group without breaking your budget. Glaze these croutons with syrup or honey to add the sweetness.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 9
Author Victoria


  • ½ bread french
  • 4 Tbsp unsalted butter
  • ½ tsp garlic salt
  • 3 cloves garlic
  • ½ pear
  • ½ apple
  • 2 Tbsp maple syrup or honey for glazing
  • 3 Tbsp crushed nuts peanut, cashew, chestnut, etc.
  • 4 Tbsp cream cheese
  • ½ lime or lemon optional
  • 2 Tbsp chopped mint leaves


  • Preheat oven to 350F.
  • Make sure to leave the cream cheese out to soften at room temperature.
  • Crush, peel and finely chop garlic.
  • Melt butter, then add garlic and garlic salt in, stir well to mix.
  • Slice breads into ½ inch thick.
  • For each bread slice, spread garlic-butter onto one side and fully cover it.
  • Set the butter-covered side down onto a baking tray/pan, then repeat with other slices.
  • Once finish, now spread garlic-butter to the other sides (now facing upward) of all bread slices.
  • Bake for 20-25 minutes or until bread are golden and become crusty.
  • Remove from oven and set to cool down for 10 minutes or so.
  • While waiting (for the bread to bake or cool down), core and cut apple & pear into thin slices. You might need to soak apple & pear slices into a lime-water bath to prevent them from turning brown.
  • When the bread slices are done and cooling off, start piping or spreading some cream cheese to each slice.
  • Arrange a few slices of apple or pear onto each bread slice where the cream cheese is to help with the binding.
  • Now pipe/spread some more cream cheese to decorate.
  • Sprinkle some crushed nut and chopped mint leaves all over.
  • Finish touch with maple syrup/honey glazing.