Breakfast Fruit Cocktails with Cinnamon Bruschetta

Demonstrated by: Chef Chip Hawkins from the Renaissance Ilikai Waikiki Hotel.
Brunch with a Twist - March 16, 2003.

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Ingredients:

Breakfast Fruit Cocktails with Cinnamon Bruschetta

  • 1/2 French baguette loaf
  • 2 tablespoons melted butter
  • 1 tablespoon ground cinnamon
  • 1/2 cup sugar
  • 2 cups assorted fruits and berries
  • 2 cups flavored non-fat yogurt
  • 4 sprigs fresh mint

Notes:
You can use any fruit or berries of your choice (papayas, mangoes, strawberries, peaches, bananas, or berries in season) in this recipe.

Directions:

Preheat electric oven to 350°F. Diagonally slice baguette into four 1/4-inch slices. Place slices on a cookie sheet and bake for 5 minutes or until crisp. Brush each slice with melted butter. Combine cinnamon and sugar; sprinkle over each slice. Place under the broiler and broil until the sugar mixture starts to bubble. Let slices cool. If using fruit other than small berries, cut into desired size. Layer fruit and yogurt in martini glasses and garnish with the Cinnamon Bruschetta and mint sprigs. Makes 4 (10 oz size) martini glass servings.

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