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Wednesday, May 12, 2010

Strawberry Bruschetta

Strawberries, Strawberries, everywhere! I know I just posted a strawberry recipe, but really, what says summer more than fresh, vibrant, juicy berries? Case in point, I went to a baby shower recently and almost every dish contained strawberries. Many people brought things and I guess strawberries were on everyone's minds.
I first had this recipe at Kelly's wedding shower. There was a great spread, including this recipe from Pampered Chef. I felt bad because when I made it this time, it was so hot outside that just bringing it from the car to the shower made the cream cheese mixture totally melt. Oh well, it still tasted pretty good. The picture just isn't the greatest. And I was in a huge rush so when I sprinkled the powdered sugar on the top right before walking out the door, it was totally clumped together. I know, excuses, excuses......

Strawberry Bruschetta
By Pampered Chef
20 slices French bread, cut 1/4 inch thick
1/4 cup butter or margarine, melted
3 tablespoons granulated sugar
1/2 teaspoon Cinnamon
1 lemon
1 container (8 ounces) cream cheese spread
1/4 cup powdered sugar
2 1/2 cups strawberries, hulled and coarsely chopped
1/3 cup toasted sliced almonds
Additional powdered sugar (optional)

Preheat oven to 375°F. Brush butter over bread slices. Combine granulated sugar and cinnamon. Sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove and place onto cooling rack. If you have a stone, you can use that to bake the bread. Otherwise, just use a regular cookie sheet.

Meanwhile, zest lemon to measure 1 teaspoon zest. Juice lemon to get 2 teaspoons. In small bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using whisk. Hull strawberries; coarsely chop.

Scoop cream cheese mixture over bread slices; spread evenly. Top with strawberries. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.

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