Peach, Strawberry, and Banana Bruschetta Recipe

Peach, Strawberry, and Banana Bruschetta Recipe

  • sixteen 1/2-inch-thick slices crusty Italian or French bread
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons 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 tablespoons plain yogurt
  • honey for drizzling
  1. Preheat oven to 375°F.
  2. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.
  3. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
  4. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.
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