Strawberry and Brie Bruschetta

Strawberry and Brie Bruschetta


  • 12 slices French bread, cut 1/2 inch thick
  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 12 slices (about 12 ounces) Brie cheese
  • 1 1/2 pounds (about 4 to 5 cups) sliced stemmed California strawberries
  • 1/2 teaspoon vanilla extract
  • 1 cup sliced almonds, toasted


  1. Heat oven to 375 degrees F.
  2. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet.
  3. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture.
  4. Toast bread in oven for 5 minutes.
  5. Remove from oven. Top each with 1 slice cheese; return to oven.
  6. Bake an additional 4 to 6 minutes or until cheese is melted.
  7. Meanwhile, in large bowl, combine strawberries, vanilla extract and remaining sugar mixture; toss lightly.
  8. Place two bruschetta on each serving plate.
  9. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds.
  10. Serve immediately.

Yield: 6 servings

Tip: To toast almonds, spread in even layer on baking sheet. Bake in 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

Nutrition Information Per Serving: 513 calories; 35 g fat; 84 mg cholesterol; 482 mg sodium; 34 g carbohydrate; 5 g fiber; 18 g protein

Recipe and photo credit (used with permission): California Strawberry Commission