I know my last post was a breakfast recipe, but after all, it's the most important meal of the day. And I don't know about you, but most days a bowl of cereal just isn't gunna cut it for me. I wake up hungry like the wolf (Duran Duran reference).
This recipe is out of my Cuisine at Home magazine, Issue No. 62 from April 2007.
You will need:
- 2 T sugar
- 1/2 t ground cinnamon
- 2 small ciabatta rolls, split, buttered on cut sides, and halved diagonally
- 1 cup fresh strawberries, hulled and diced
- 2 T sugar
- 1 T chopped fresh basil leaves
- Juice of 1/2 a lemon
- 1/4 cup sour cream
- 2 T plain or strawberry yogurt
- 2 t honey
- 1/4 t vanilla extract
-optional sprigs of fresh basil to garnish
Directions:
Preheat broiler to high with rack 6" from the heating element.
Combine sugar and cinnamon in a dish. Sprinkle mixture (you wont use it all) on buttered sides of bread, then broil on a baking sheet until toasted, 2-3 minutes.
Toss strawberries with sugar, basil, and lemon juice. Stir sour cream, yogurt, honey, and vanilla together in a separate bowl. To assemble bruschetta, spoon 2 tablespoons berries with juice on each piece of toast; dollop with 1 teaspoon sour cream mixture. Garnish with basil if desired.
Feast.
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