| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | August 1994 | 1 | servings | |
INGREDIENTS
| Sixteen; (1/2-inch-thick) | ||
| ; slices crusty | ||
| ; Italian or French | ||
| ; bread | ||
| 2 | tb | Melted unsalted butter |
| 1 1/2 | tb | Sugar |
| 1 1/2 | tb | Cinnamon; or to taste |
| 1 | Peach; peeled, pitted, and | |
| ; cut into fine dice | ||
| 1/2 | Banana; cut into fine dice | |
| 8 | lg | Strawberries; cut into fine dice |
| 3 | tb | Plain yogurt; up to 4 |
| Honey for drizzling |
INSTRUCTIONS
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 1/2 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.
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