Strawberry and Brie Bruschetta recipe
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 375 degrees F.
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 extract 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.
Makes 6 servings
Tip: To toast almonds, spread in even layer on baking sheet. Bake in 350 degree
F oven for 5 to 10 minutes or until light golden brown, stirring once or twice
for even browning
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