| 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
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