Crostini Topped with Tropical Fruit Salad
By Chef Tom Fraker


1 French Baguette sliced
1/4 inch thick Extra Virgin Olive Oil as needed
Kosher Salt Organic Grinders, Italian Seasoning to taste
5 Mangosteens peeled
8 Feijoas diced small
8 Strawberry Papayas diced small, divided
1 pound Organic Crimson Gold Apples diced small
1 pound Mixed Baby Greens
1 tablespoon Organic Ginger freshly grated
1/4 cup Sherry Vinegar


Preheat oven to 350°F.

Brush each slice of bread with olive oil and season with salt and Italian seasoning. Place the bread on a sheet pan and toast in the oven. When done, set aside.

In a blender, add 2 strawberry papayas (cut up), the ginger, vinegar, mustard and honey. Blend well and salt and pepper to taste.

In a large mixing bowl, gently toss the feijoas, papayas, apples and greens. Add enough dressing just to coat the mixture.

Top each crostini with the salad and serve.

Servings: 35