Peach, strawberry, and banana bruschetta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sixteen; (1/2-inch-thick) | ||
| ; slices crusty | ||
| ; Italian or French | ||
| ; bread | ||
| 2 | tablespoons | Melted unsalted butter |
| 1½ | tablespoon | Sugar |
| 1½ | tablespoon | Cinnamon; or to taste |
| 1 | Peach; peeled, pitted, and | |
| ; cut into fine dice | ||
| ½ | Banana; cut into fine dice | |
| 8 | larges | Strawberries; cut into fine dice |
| 3 | tablespoons | Plain yogurt; up to 4 |
| Honey for drizzling | ||
Directions
Preheat oven to 375F.
Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.
In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
In a bowl stir together fruit and remaining ½ tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.
Makes 16 bruschetta.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.