Breakfast Bruschetta

Posted on March 26th, 2013 by Leah Damron

I thought I’d put a breakfast “appetizer” idea out there for you all this week.  Something healthy-ish to nosh on whilst you make your way through your marshmallow peep and jelly bean stash on Sunday morning –  a little nibble while you wait for the egg casserole to finish baking.  This breakfast bruschetta is a pretty little prelude to Easter Sunday brunch.  Hope the Bunny is good to everyone.  “Hoppy” Easter.  : )

BREAKFAST BRUSCHETTA
Serves: many

2 kiwifruit, peeled and diced
¼  pineapple, peeled, cored, and diced (on sale Wednesdays during the 7 Days, 7 Ways sale)
½ pint strawberries, trimmed and diced (on sale Saturdays during the 7 Days, 7 Ways sale)
1 banana, diced (on sale Wednesdays during the 7 Days, 7 Ways sale)

½ loaf Challah bread, sliced and toasted
Butter and cinnamon sugar
Vanilla yogurt for drizzling, optional

Gently toss diced fruit in a medium mixing bowl to blend.  Butter toasted Challah bread and dust with cinnamon sugar to taste.  Pile fruit mixture on top of toasted bread, and drizzle with vanilla yogurt.  Serve immediately.

Note:  I put my yogurt in a squeeze bottle, but if you don’t have one, don’t fret.  Spoon the yogurt into a zip top bag, push out the air, and squeeze the yogurt down into one corner of the bag.  Snip a little (repeat: LITTLE) corner off the bag, and drizzle the yogurt onto the bruschetta.  Voila, so pretty.  : )

Blogs, Featured, Fresh, Frugal, Fabulous | March 26th, 2013