Strawberry Bruschetta

Name: Strawberry Bruschetta
Ingredients: 1 loaf Cinnamon Brown Sugar Bread; 1/2 sticks Butter, Melted; Cinnamon And Sugar, For Sprinkling; 16 ounces, weight Strawberries, Washed And Sliced; 1/4 cups Sugar; 2 Tablespoons Balsamic Vinegar; Freshly Ground Black Pepper; 8 ounces, fluid Sour Cream; 8 ounces, fluid Heavy Cream; 6 Tablespoons Honey; 1/4 teaspoons Cinnamon

11 ingredients

14 steps

Ingredients

1 loaf Cinnamon Brown Sugar Bread
1/2 sticks Butter, Melted
Cinnamon And Sugar, For Sprinkling
16 ounces, weight Strawberries, Washed And Sliced
1/4 cups Sugar
2 Tablespoons Balsamic Vinegar
Freshly Ground Black Pepper
8 ounces, fluid Sour Cream
8 ounces, fluid Heavy Cream
6 Tablespoons Honey
1/4 teaspoons Cinnamon

Directions

1

Cut bread into triangles and spread in jelly roll pan.
2

Brush with melted butter and sprinkle with cinnamon and sugar.
3

Bake on low temperature until toasted.
4

This is also good using small croissants that are sliced and halved.
5

Since I live in a small town and do not want to drive 40 minutes, I had to come up with something I could find locally.
6

Add sugar to the sliced strawberries about an hour before serving.
7

Let them sit at room temperature.
8

Then about 15 minutes before serving, add the balsamic vinegar.
9

Right before serving, add a couple of twists of freshly ground pepper.
10

Mix the heavy cream and sour cream in a mixer until thick, making a creme fraiche (I cannot find that in my town either, so if you have it in your local grocery store, just buy a container of creme fraiche).
11

I add honey and I keep tasting it until its sweet (around 5 generous tablespoons) and has a good flavor.
12

Then add the 1/4 teaspoon cinnamon.
13

I serve this in 3 separate bowls.
14

Take the toast and spread with the cream mixture, then spoon the strawberries on top.