Recipe Makes: 16 bruschetta
16 1/2 inch-thick slices of crusty Italian or French Bread
2 tablespoons melted unsalted butter
1 1/2 tablespoons sugar
1 1/2 tablespoons cinnamon
1 peach, peeled, pitted and cut into a fine dice
1/2 banana, cut into fine dice
8 large strawberries, cut into dice
3-4 tablespoons of plain yogurt
Honey for drizzling
(You can substitute the fruit above with any of the fruit in season)
Begin by preheating the oven to 375F or 190C. Then arrange the bread slice in one layer in a shallow baking pan and toast the bread in the middle of the oven until it turns golden, for about 10 minutes.
Then, brush the toasts with butter on one side. You can make the toasts up to one week ahead of time and store them in an airtight container.
In a small bowl, stir together 1 tablespoon sugar and cinnamon (it is possible to use brown sugar as well). Then sprinkle this mixture over the buttered side of each of the toasts. Then broil the toast for about 5 minutes for about 30 seconds, for until the tops are bubbling. Remove from the oven and cool. (Read more here if you're confused about the difference between baking and broiling).
Finally, in a larger bowl stir together the fruit and the remaining 1/2 tablespoon of sugar and place about one large tablespoon on each toast. Top each toast with one teaspoon of plain or vanilla yogurt and drizzle with honey.
Now you have a quick, easy and deliciously sweet breakfast treat to enjoy. Bon appetite!