This dainty dessert is a delightful spin-off from traditional tomato bruschetta.
- 20 slices French bread, cut 1/4 inch thick
- 1/4 cup butter or margarine, melted
- 3 tablespoons granulated sugar
- 1/2 teaspoon Korintje Cinnamon
- 1 lemon
- 1 container (8 ounces) cream cheese spread
- 1/4 cup powdered sugar
- 2 1/2 cups strawberries, hulled and coarsely chopped
- 1/3 cup toasted sliced almonds
- Additional powdered sugar (optional)
Preheat oven to 375°F. Slice bread using Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.
Meanwhile, zest lemon using Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Whisk. Hull strawberries using Core & More; coarsely chop using Food Chopper.
Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Rectangle Platter with Handles; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.
- 20 servings
Nutrients per serving:
Calories 180, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 4 g, Sodium 250 mg, Fiber 2 g
To toast almonds in the microwave oven, place almonds on Small Bar Pan; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.