Skip to main content

Berry Bruschetta


I asked on Facebook yesterday whether you'd like to see berries or cookies on the blog today. And with a resounding YES for the berries, I bring you a beautiful berry dish - straight from Spring's back door. 

Berry Bruschetta

I mean, can you believe all that bright color? Nature has such a gorgeous way of naturally bringing the deepest blues, and brightest reds to our plates. Berries are in full-season right now, and are really cheap in our area right now at the supermarket (in our area). 


I can't wait to make a fresh batch of berry ice cream, or maybe a decadent berry tart with those blueberries. The sky is the limit with these beauties, and not just for the looks - their tastes are equally as seductive. 


This recipe was a second take - the first time the yogurt-cream cheese mixture was a little too bland. So we switched it up, changed a couple ingredients around (okay, we basically added a lot more sugar), and it tasted incredible the second time around. 

We loaded them up with all these bright & colorful berries. It was supposed to be a dessert, but we ended up eating them all before dinner...

thus, becoming our dinner. 

We didn't mind. I mean, who would? 

The toasted bread was 100% loaded with nostalgia. When I was growing up, my Grandma June would made cinnamon toast for us when we visited her in Mendon, Utah. To this day, whenever I have cinnamon toast, I think of her. She's perfectly exquisite, and I'm sure she would love topping her toast with some berries and sweetly soft cream. 


A lot of you are brand new readers... 

just so we're on the same page...
This is my camera. $30 off eBay. 

...laugh it up, my friends. 

I know I am. 

Now stop emailing me about my "fancy expensive camera preferences", zoom, lenses, lighting, etc.

Because I seriously know nothing about cameras. 

But really. 

Just a ton of sunshine through my big window and this camera. 

-------

Berry Bruschetta

Ingredients:
1 foot long crusty baguette, sliced into 1/2 inch slices
butter
cinnamon sugar (1 T cinnamon, 2 T sugar) doubled as desired
8 oz light cream cheese
zest of 1/2 lemon (1/2 t)
2 T powdered sugar + more as desired
1/4 C vanilla greek yogurt
bunches and bunches of berries
fresh mint for garnish (optional)

Method:
1. Preheat oven to broil. Lightly butter one side of the baguette slices. Place baguette slices butter-side-up on a cookie sheet. Sprinkle with cinnamon sugar mixture. 
2. Toast the baguette slices under the broiler until golden - about 2 minutes (but watch them). Remove them from the oven and let cool slightly. 
3. In a small bowl, mix together cream cheese, lemon zest, powdered sugar, and greek yogurt. Taste. Add more sugar to your liking. 
4. Spread about a tablespoon of the yogurt mixture onto the toasted baguette slices. Top with fresh berries and mint. 

recipe source: Mel's Kitchen Cafe

Comments

  1. What a great idea for Spring! I had never thought of making a sweet bruschetta, it looks amazing - and very yummy!

    Elle xx

    ReplyDelete
  2. ah! So the trick is a nice big window, got it!
    The berries look so yummy.

    ReplyDelete
  3. This looks and sounds amazing, I can't wait to try them!

    ReplyDelete
  4. Looks great!
    We would love it if you would link up at our linky party:
    Two Girls and a Party
    Live every Wednesday to Sunday. Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

    ReplyDelete

Post a Comment

Thank you for commenting, I love hearing from you!

Popular posts from this blog

Breaded Pork Chops

Modern Number Cakes

Cucumber Tea Sandwiches

Berry Spinach Salad with Strawberry Lime Vinaigrette

Turkey Club Tortilla Pinwheels

Peanut Butter Chocolate Cake

Fresh Strawberry Yogurt Cake

Tomato Basil Pesto Soup with Toasted Cheesy Croutons

7-Layer Dip Tortilla Pinwheels

Zesty Lemon Shortbread Cookies