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

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