Archive for Wednesday, June 12, 2002

Fruity dish mixes bread, strawberries

June 12, 2002


Bruschetta is toast with Italian flair, but simple enough to be dressed up with a couple of other ingredients and turned into a delectable brunch dish.

Instead of traditional tomato, garlic and basil toppings, this sweet version of bruschetta is layered with creamy Brie cheese, brown sugar and sliced strawberries.

Strawberry and Brie Bruschetta

(Preparation 35 minutes, cooking time 10 minutes)

12 slices French bread, cut 1/2-inch thick

1/3 cup butter, softened

1/3 cup packed brown sugar

2 teaspoons ground cinnamon

12 slices (about 12 ounces) Brie cheese

1 1/2 pounds (about 4 to 5 cups) sliced stemmed strawberries

1/2 teaspoon vanilla extract

1 cup sliced almonds, toasted

Heat oven to 375 degrees.

Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture.

Toast bread in oven for 5 minutes. Remove from oven. Top each toast slice with 1 slice of cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted. Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly. Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately.

Makes 6 servings.

Nutrition information per serving: 513 calories, 35 g fat, 84 mg cholesterol, 482 mg sodium; 34 g carbohydrates; 5 g fiber; 18 g protein.

Note: To toast almonds, spread in even layer on baking sheet. Bake in oven at 350 degrees for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

Recipe from California Strawberry Commission.

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