Banana-Hazelnut Dessert Bruschetta
Cook time – 15 min
- Total time
- 30 minutes
- Preparation time
- 15 minutes
- Calories
- 172
- Portions
- 10
Directions
1. Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Place baguette slices in a single layer on prepared pan; brush both sides with buttery spread and bake 15 minutes or until toasted, turning once halfway through baking. Cool completely. Makes 20 crostini.
2. Purée 1 banana, hazelnuts, honey, milk and cinnamon in a blender on high until almost smooth. Makes about 1 cup banana mixture.
3. Spread crostini with banana mixture; top with remaining banana slices and garnish with whipped topping, hazelnuts and/or cinnamon, if desired. Makes 20 bruschetta.
Ingredients
- 1 loaf (10 ounces) whole wheat or multigrain baguette, sliced 1/2-inch thick crosswise
- 2 tablespoons plant-based buttery spread with olive oil, melted
- 2 large DOLE® Bananas, thinly sliced crosswise
- 2/3 cup chopped roasted unsalted hazelnuts plus additional for garnish (optional)
- 2 tablespoons honey
- 2 tablespoons refrigerated original unsweetened almond milk
- 1 teaspoon cinnamon plus additional for garnish (optional)
- Coconut whipped topping for garnish (optional)
Nutritional Facts
| 10 Serving Per Container | |
| Serving Size | 2 Bruschetta |
| Calories | 172 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 10% |
| Saturated Fat (1 g) | 4% |
| Polyunsaturated (1 g) | |
| Monounsaturated (5 g) | |
| Sodium (137 mg) | 6% |
| Total Carbohydrate (23 g) | 9% |
| Dietary Fiber (2 g) | 8% |
| Total Sugars (7 g) | |
| Included Added Sugars (3 g) | |
| Protein (4 g) | 7% |
| Calcium | 2% |
| Iron | 6% |
| Magnesium | 6% |
| Manganese | 25% |
| Phosphorus | 2% |
| Potassium (167 mg) | 4% |
| Thiamin | 2% |
| Vitamin B6 | 8% |
| Vitamin C | 2% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.