• Ingredients: 27
  • Serves: 16

Peach, strawberry, and banana bruschetta with sixteen 1/2-inch-thick slices crusty italian or french bread, melted unsalted butter, sugar, cinnamon, or to taste, peach, peeled, pitted, and cut into fine dice, 1/2 banana, cut into fine dice, large strawberries, cut into fine dice, plain yogurt, honey for drizzling.

Ingredients

  • sixteen 1/2-inch-thick slices crusty Italian or French bread
  • 2 tbsps. melted unsalted butter
  • 1 1/2 tbsps. sugar
  • 1 1/2 tbsps. cinnamon, or to taste
  • 1 peach, peeled, pitted, and cut into fine dice
  • 1/2 banana, cut into fine dice
  • 8 large strawberries, cut into fine dice
  • 3 to 4 tbsps. plain yogurt
  • honey for drizzling

ORANGE BUTTER

GRIDDLE CAKES

For glaze

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly

Directions

  1. Step 1 Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.
  2. Step 2 Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.

    For this step you will need

  3. Step 3 In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast.

    For this step you will need

  4. Step 4 Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
  5. Step 5 In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast.

    For this step you will need