Strawberry Bruschetta
Serve this appetizer or dessert fruit bruschetta when strawberries are in season.
Ingredients
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1 8-ounce loaf baguette-style French bread
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1 8-ounce tub cream cheese
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1 tablespoon honey
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2 cups strawberries, sliced
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1/4 cup strawberry jelly
Directions
1.
Heat oven to 375 degree F. Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once.
2.
Stir together cream cheese and honey; spread on one side of each bread slice. Arrange strawberry slices on the cheese. Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries. Makes 24 servings.
Make-Ahead Tip
Toast the bread and store in a covered container at room temperature up to 2 days or freeze up to 1 month. Stir together the cream cheese and honey; cover and refrigerate up to 2 days.
Nutrition information
Calories 73, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 90 mg, Carbohydrate 9 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 11%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Strawberry Bruschetta
Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.
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