Fruit Bruschetta

Ingredients:

16 ½-inch-thick slices crusty Italian or French bread

2 tablespoons melted unsalted butter

1½ tablespoons sugar

1½ tablespoons cinnamon, or to taste

1 peach, peeled, pitted, and cut into fine dice

½ banana, cut into fine dice

8 large strawberries, cut into fine dice

3 to 4 tablespoons plain yogurt (I used vanilla for added flavor)

Directions:

Preheat oven to 375°F.
Arrange bread slices in one layer in a shallow baking pan.

Bake in middle of oven until golden, about 10 minutes.

Brush toasts with butter on one side.

1. In a small bowl, stir together 1 tablespoon sugar and 1 tablespoon cinnamon.

2. Sprinkle mixture evenly over buttered side of each toast.

3. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling.

4. Let the toast cool.

4. In a bowl, stir together prepared fruit.

5. Add remaining ½ tablespoon sugar and ½ tablespoon cinnamon to the fruit and stir.

6. Mound about 1 tablespoon of the fruit/sugar/cinnamon mixture on each toast.

7. Drizzle each toast with yogurt.

Source: Peach, Strawberry, and Banana Bruschetta from Gourmet August 1994; As seen on Crumbly Cookie.