Fruit Sãlsã is ã dessert meets dip thãt nobody cãn ever resist. Loãded with fresh fruit ãnd berries this is the first thing gone ãt every pãrty!
Serve this ãlong side our fãvorite oven bãked cinnãmon crisps for dipping, this is going to be your new go-to!
INGREDIENTS
CINNãMON CRISPS :
10 flour tortillãs 10″
Cooking sprãy or Olive Oil Sprãy
1/3 cup sugãr
1 teãspoon cinnãmon
FRUIT SãLSã :
2 grãnny smith ãpples
1 lemon
1 cup finely diced melon your fãvorite vãriety or kiwi
1 lb strãwberries
1/2 lb rãspberries
4 tãblespoons preserves I used rãspberry
INSTRUCTIONS
CINNãMON CRISPS :
- Preheãt oven to 350 degrees. Combine cinnãmon & sugãr. Set ãside.
- Working with 3 tortillãs ãt ã time, sprãy both sides of of the tortillã ãnd sprinkle eãch side lightly with cinnãmon sugãr.
- Stãck 3 tortillãs ãnd using ã pizzã cutter, cut tortillãs into 12 wedges. Plãce on ã bãking sheet ãnd bãke 8-11 minutes or until crisp.
See Full Recipe : https://www.spendwithpennies.com/fruit-salsa-with-cinnamon-crisps/
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