So often when I take the time to actually make a breakfast at home, it’s something on the heavy side (waffles, pancakes, etc.) This fruit bruschetta is like a breath of fresh air into breakfast time. Not only does it taste amazing, it is light, colorful and healthy, and a pleasant change from the usual breakfast fare. What a wonderful way to start the day!
I started with thin slices of challah toast spread with a little bit of butter and sprinkled with cinnamon-sugar. Then I combined finely chopped kiwi, strawberries, banana, and pineapple and spooned the mixture onto the toast rounds. Finally I drizzled a bit of vanilla yogurt over the top of each piece. We all loved it and there was not a bite left over. Ben and I both agreed that this would be a perfect addition to any breakfast or brunch, and I will definitely be making this again to bring to our next brunch with his parents. Of course one of the best things about this recipe is that it is so easily adapted to whatever fruits are in season. I can’t wait to try it in the summer with some fresh peaches and blueberries from the farmers’ market. Yum!
¼ pineapple, diced
6 oz. strawberries, hulled and diced
2 kiwis, peeled and diced
1 banana, diced
Sliced bread rounds (challah, baguette, etc. will do)
Combine diced pineapple, strawberries, kiwi, and banana in a small mixing bowl. Mix well and set aside. Toast thinly sliced bread rounds until crisp and spread lightly with butter. Sprinkle each toast round with cinnamon-sugar. Spoon the fruit mixture on top of each round. Drizzle lightly with vanilla yogurt. Serve immediately.
Source: inspired by The Way the Cookie Crumbles