Breakfast Bruschetta - Fresh strawberries and raspberries and a delicious honey-vanilla yogurt sauce atop toasted baguette slices. So delicious!
Bruschetta BrunchJump to Recipe
This whole week I’m posting five recipes from long ago that are my wife’s favorite recipe requests. These recipes got buried in the archives so I’m taking this week to bring them back to life!
I have a number of friends in town this weekend so I wanted to make something nice and different for brunch. A few months ago I read an amazing take on bruschetta over at Noble Pig. I thought I had to try this myself. I made a few minor adjustments to her recipe just to use stuff I had around the kitchen.
And guys, these Breakfast Bruschetta are a hit with the ladies.
- Serves 6-8
- Prep Time:
- Total Time:
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Fresh strawberries and raspberries and a delicious honey-vanilla yogurt sauce atop toasted baguette slices. So delicious!
1) Stir together yogurt with honey and vanilla and set aside until needed.
2) Dice strawberries and raspberries and stir with sugar and chopped basil.
3) Slice bread into 1/2 inch slices and spread one side with butter. Sprinkle with sugar/cinnamon combination.
4) Broil bread pieces for a minute or two on high heat until they are slightly crispy.
5) Top toasted bread with strawberry mixture and then add a dollop of yogurt sauce.
6) Serve immediately!
There are three parts to this dish: The bread, the berry mixture, the yogurt sauce.
Yogurt sauce is pretty straightforward. Combine all of that stuff above in a bowl. You could make this the day before without a problem.
Add some honey and vanilla.
Now for the berries. Again you could prepare the berry topping the day before. It would keep fine for 12 hours in the fridge.
This is the hardest part of this recipe… chopping up all these damn strawberries. It probably took me 10 or 15 minutes to get through them all. You want them pretty uniform and minced nicely. It’s worth it though.
Once I got the strawberries and raspberries chopped, I just combined everything in a bowl. Well, everything except the lemon juice that I forgot about. Poor neglected lemon.
Now time to prepare the toast. I like baguettes because they are easy to chop up and get really nice and crispy in the oven. Butter each piece a bit and then sprinkle liberally with the cinnamon sugar mix.
Ideally you would stick these in the broiler for about 4 minutes until they started to brown. I, however, did not have a broiler when I made these for the first time. How did I live without one? I don’t know.
So I didn’t broil them. I baked them at 450 for probably 7-8 minutes. They were still crispy and perfect.
Then you just pile on the toppings. People can either make them for themselves or you can just make a bunch and serve.
This Breakfast Bruschetta is just such a beautiful dish. I think I probably ate about 12 of them and I feel very energized. Healthy. Yummy. Awesome.
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
5 Responses to “Bruschetta Brunch” Leave a comment
I'm so glad you liked them…I love the flavor they give and are a wonderful brunch item!
Wow, what a great idea! This looks positively delicious!
a.k.a. The Hungry Mouse
It was absolutely delicious!
I wish I could take credit for the idea though. That has to go to Cathy at Noble Pig. I just changed a few things about her recipe (Added greek yogurt and raspberrys).
Thanks for the love.
You could really change these up and use 'baguettes' made out of pound cake. It might take them into the realm of dessert but a substantial piece of toasted pound cake with cinnamon sugar would be fabulous.
I LOVED this dish when you made it – this alone is enough to merit another visit!