Pound Cake Bruschetta with Tropical Salsa

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 10 servings
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Ingredients

One 1-pound frozen all-butter pound cake, thawed and cut into 10 slices

2 tablespoons unsalted butter, melted

1 tablespoon brown sugar

1/4 cup pomegranate seeds

4 ounces kiwi, diced

4 ounces mango, diced

4 ounces papaya, diced

2 tablespoons extra-fine granulated sugar, such as Imperial

1 teaspoon fresh lime juice

1 teaspoon poppy seeds

Directions

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Place the pound cake slices on the lined cookie sheet. Brush with the butter and sprinkle with the brown sugar. Bake until lightly toasted, 8 to 10 minutes.
  3. Combine the fruit, extra-fine sugar, lime juice and poppy seeds in a bowl. Mix lightly.
  4. Spoon the mixture over the toasted pound cake slices. Serve immediately.
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