The Pampered Chef ®
Strawberry Bruschetta
Recipe
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| 20 slices French bread, cut 1/4 inch thick |
| 1/4 cup butter or margarine, melted |
| 3 tablespoons granulated sugar |
| 1/2 teaspoon Pantry Korintje Cinnamon |
| 1 lemon |
| 1 container (8 ounces) cream cheese spread |
| 1/4 cup powdered sugar |
| 2 1/2 cups strawberries, hulled and coarsely chopped |
| 1/3 cup toasted sliced almonds |
| Additional powdered sugar (optional) | |
- Preheat oven to 375°F. Slice bread using Serrated Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Pastry Brush. Combine granulated sugar and cinnamon in Flour Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.
- Meanwhile, zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Steel Whisk. Hull strawberries using Cook's Corer®; coarsely chop using Food Chopper.
- Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Square Platter; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.
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Yield: 20 servings
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Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 4 g, Sodium 250 mg, Fiber 2 g
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Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Ground cinnamon can be substituted for the Pantry Korintje Cinnamon, if desired.
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| © The Pampered Chef, Ltd., 2001 |
