Friday, May 27, 2011

S T R A W B E R R Y Bruschetta!

This Memorial Day weekend is booked solid with food, celebrations, family and even a big adventure! One "must do" on my list is strawberry picking with my lovely ladies. It's become a bit of an annual tradition. Blondie has eaten her way through the patch since she was only two years old. Here's a little recipe treat you may want to slice up this weekend—it's so easy and exactly what I'll be tasting sometime on Monday!

photo credit:

Strawberry Bruschetta 

20 slices French bread, cut 1/4 inch thick 
1/4 cup butter or margarine, melted 
3 tablespoons granulated sugar 
1/2 teaspoon cinnamon 
1 container (8 ounces) cream cheese
1/4 cup powdered sugar 
2-1/2 cups strawberries, hulled and coarsely chopped or sliced 
Additional powdered sugar (optional
Mint leaves (optional

Preheat oven to 375°F. Slice bread using a serrated bread knife; place bread slices on cookie sheet. Melt butter in small microwave safe bowl (HIGH 30-45 seconds or until melted). Brush butter over bread slices. Combine granulated sugar and cinnamon; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove from oven to cooling rack. 

Meanwhile, beat cream cheese and powdered sugar until smooth. Hull and coarsely chop or slice strawberries. 

Spread cream cheese mixture over bread slices. Top with strawberries. Sprinkle bruschetta with powdered sugar and garnish with fresh mint leaves, if desired. Serve immediately. 

Yield: 20 servings

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