Sweet and savory, cheesy and crunchy, this bruschetta is a sure crowd pleaser!
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 California strawberries
1/2 teaspoon vanilla extract
1 cup sliced almonds, toasted
Heat oven to 375F. 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 with 1 slice 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.
Tip: To toast almonds, spread in even layer on baking sheet. Bake in 350F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.
Nutrition Information Per Serving: 513 calories; 35 g fat; 84 mg cholesterol; 482 mg sodium; 34 g carbohydrate; 5 g fiber; 18 g protein
Sign Up and Save
Get six months of free digital access to The News & Observer
Recipe Courtesy of the California Strawberry Commission