Strawberry and Cream Bruschetta Recipe

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Strawberry and Cream Bruschetta Recipe

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This is a dessert take on bruschetta. Sweet, cinnamony toast slices are topped with a cream cheese mixture, strawberries and almond. They are like miniature cheesecakes and so yummy! —Christi Meixner, Aurora, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 French bread baguette (8 ounces), cut into 24 slices
  • 1/4 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups fresh strawberries, chopped
  • 1/3 cup slivered almonds, toasted

Directions

Preheat oven to 375°. Place bread on an ungreased baking sheet; brush with butter. Combine sugar and cinnamon; sprinkle over bread. Bake 4-5 minutes on each side or until lightly crisp.
In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended; spread over toast. Top with strawberries; sprinkle with almonds. Yield: 2 dozen.
Originally published as Strawberry & Cream Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p193

Nutritional Facts

1 appetizer: 94 calories, 6g fat (3g saturated fat), 15mg cholesterol, 70mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 1 French bread baguette (8 ounces), cut into 24 slices
  • 1/4 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups fresh strawberries, chopped
  • 1/3 cup slivered almonds, toasted
  1. Preheat oven to 375°. Place bread on an ungreased baking sheet; brush with butter. Combine sugar and cinnamon; sprinkle over bread. Bake 4-5 minutes on each side or until lightly crisp.
  2. In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended; spread over toast. Top with strawberries; sprinkle with almonds. Yield: 2 dozen.
Originally published as Strawberry & Cream Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p193

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