This dainty dessert is a delightful spin-off from traditional tomato bruschetta.
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.
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.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.