Breakfast Bruschetta

I was looking for a breakfast option that was slightly less sinful than whatever egg + meat + bread + butter concoction I usually eat on vacation days. Sunny side ups and sausage, Moon over the Mountain, Croque Madame...I began to feel guilty. This breakfast bruschetta did get a skeptical look from my breakfast companion, but I assure you it was delicious and just as filling as anything else. It also didn't leave me feeling like I should skip my next few meals.

Size

The recipe below is medium brunch/small army size (like 8 people). You can absolutely make this for two people (I did). The amount of fruit you use on each piece of bread will also depend on the bread.

Bread

It doesn’t matter – all in what you prefer. I think something crusty is better for this though. I used a home-made honey loaf with thick slices, but to make it more authentically bruschetta, you need French bread or something similar. You're full after two slices of the bigger pieces though.

Fruit

The original recipe had peach instead of orange, but I worked with what I had and it came out really well. I say don’t go out and buy anything. Just cut whatever small enough.

Yogurt

Again, I didn’t follow the original recipe. It said to use plain yogurt and drizzle honey over the top. While that sounds and tastes healthier, I used peach yogurt and ditched the honey, sprinkling cinnamon and orange zest on top instead.

Ingredients

16 ½-inch-thick slices crusty Italian or French bread


2 tablespoons melted unsalted butter


A few tablespoons sugar

A few tablespoons cinnamon

1 orange, peeled and cut into fine dice


1 banana, cut into fine dice


8 strawberries, cut into fine dice


3 to 4 tablespoons yogurt

Honey for drizzling and/or orange/lemon zest

Preheat oven to 375°F. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until lightly golden, about 10 minutes. Note: Thicker bread will get dry inside quickly.

Change oven to broil setting. Brush toasts with butter on one side and sprinkle with cinnamon. Broil slices for a minute or so until they turn golden.

In a small bowl, toss together cut fruit,1 tablespoon sugar, and cinnamon. Heap evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler for no more than 5 minutes (until the fruit are toasted).

Top each toast with about 1 tablespoon yogurt and drizzle with honey.

Adapted from crumblycookie.net