Banana-Hazelnut Dessert 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)

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.