This is my all time favorite. Anyone who knows me, knows I would leave this earth completely happy with any form of bruschetta as my last meal. This sweet version is incredible. It’s creamy, crunchy, tangy, sweet. All the delicious adjectives you can think of! It also happens to be one of the first things I made on Highbrow Downhome the food series. Ahh, takes me back!
You will need:
1 baguette, sliced and buttered
½ cup sugar
½ tsp cinnamon
8 oz softened cream cheese
1 TBS honey
1 tsp vanilla extract
1 ½ cups sliced strawberries
6 oz blackberries
Preheat the oven to 400. Mix together the cinnamon and sugar in a shallow dish. Nestle the baguette slices butter side down in the sugar mixture and place on a baking sheet. Bake at 400 for 6-7 minutes until desired toastiness.
In the meantime, mix together the cream cheese, honey and vanilla in a medium dish until smooth. Set aside.
Roughly chop 1 ½ cups of strawberries, and smash together with the blackberries (using a fork or smasher) until the blackberries are broken apart and the berries start to release their juices.
After the baguette has cooled, generously top each slice with some of the the cream cheese mixture, and then add a TBS of the berry mixture on top. Garnish with chopped fresh mint if desired.
Here’s a handy printable! Berry Bruschetta