Recipe Swap: Strawberry bruschetta
We're excited to have a guest contributor to our ongoing Recipe Swap series. Louise McKernan's offers a quick and simple recipe for really tasty Strawberry Bruschetta. It's a great twist on an old world recipe sure to please even the finickiest (and young-at-heart) eaters.
Hi, I saw your posting about submitting a recipe. Here’s a family favorite - Strawberry Bruschetta. :)
Louise McKernan, Okinawa
•French bread (sliced, ¼ inch thick)
•1 container of strawberries; coarsely chopped
•¼ cup butter or margarine, melted
•3 tbsp granulated sugar
•1 tsp cinnamon (or more to taste)
•2 tsp lemon juice (or 1 tsp lemon zest)
•1 container (8 oz) cream cheese spread
•½ cup powdered sugar
Optional: additional powdered sugar
1.Preheat oven to 375 degrees.
2.Slice french bread on a slant & place slices on stone or cookie sheet. Melt butter and brush butter over bread slices with pastry brush. Mix granulated sugar and cinnamon, and sprinkle evenly over bread slices. Bake 12 minutes, or until golden brown. Remove from oven.
3.In a small bowl, mix cream cheese, powdered sugar, lemon juice/zest until smooth. Spread cream cheese mixture over bread slices, and then top with coarsely chopped strawberries.
Optional: sprinkle bruschetta with powdered sugar.
Holidays: to dress it up for the holidays, add thin strips of basil atop for a red/green effect
Serve immediately :)