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Ready-Set-Serve Fruit Salad Deluxe Bruschetta with Goat Cheese

This fruit salad bruschetta with goat cheese delivers bright, delicious flavors.


4 oz. Ready-Set-Serve Grapes (sorted from Ready-Set-Serve Preservative-Free Fruit Salad Deluxe)
4 oz. pineapple chunks, sliced thin (sorted from Ready-Set-Serve Preservative-Free Fruit Salad Deluxe)
1 T Markon First Crop Rosemary, chopped
3 T extra virgin olive oil
8 oz. goat cheese, softened
1 T MFC Baby Dill
1 T Ready-Set-Serve Lemon Juice
6 oz. ciabatta loaf
1/2 lb. Ready-Set-Serve Orange Segments, halved lengthwise
1 oz. Ready-Set-Serve Wild Arugula


Preheat oven to 400 degrees F. Preheat grill to med-high heat.
Toss grapes and pineapple with one tablespoon oil. Roast for 20 minutes, stirring once during cooking. Remove from oven and set aside.
Combine goat cheese, dill, and lemon juice in a bowl; mix thoroughly. Season with salt and pepper to taste.
Slice the ciabatta into half inch slices. Drizzle both sides with oil. Grill for approximately 30-45 seconds on each side, taking care not to burn.
Combine orange segments and arugula together in bowl; season with salt and pepper.
Spread approximately one tablespoon of goat cheese mixture on each slice, top with roasted grapes and pineapple, then top with arugula and orange mixture.
Serve immediately.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.