Spring + Mother’s Day = Strawberries in my mind! The breakfast in bed on Mother’s Day that my kids used to serve me (with my husband’s help) always included strawberries. Chocolate covered strawberries are the gift I most often send to my own mother for special occasions, including Mother’s Day. So naturally, I wanted a strawberry recipe to feature for the upcoming weekend festivities. This one can be made for breakfast or brunch, an appetizer, or for dessert.
Bruschetta is something we eat often, both at home and when dining out. I am a bread lover, and putting savory or sweet toppings on crusty, toasted bread is second nature for me, given my Italian heritage. So, any recipe with bruschetta in its name catches my attention, as this recipe did. But as I wrote this posting, I wondered what the differences were between crostini and bruschetta. The terms are often used interchangeably, although technically, they are two different things. Crostini means “little toasts” and are made with toasted slices of baguettes. Bruschetta is derived from bruscare meaning “to roast over coals.” It is traditionally made using thick slices of a larger loaf of rustic or sourdough bread, that are grilled over a fire. Along with the ingredient and direction changes I made to the recipe, I also renamed it with the more accurate term of crostini. It’s a wonderful addition to any celebration this weekend or this season!
Berry Crostini
Berry Crostini (adapted from bhg.com) Makes 6 servings, Serving Size: 2 slices, Time Required: 20 minutes
Ingredients:
- 2 tablespoons packed brown sugar
- 1/4 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 4 teaspoons heavy cream
- 2 tablespoons snipped fresh mint
- 1 French baguette, diagonally cut into 1/2-inch thick slices
- 2 tablespoons butter, melted
- 1 cup sliced fresh strawberries
- 1 cup blackberries
Directions:
Preheat the oven to 350º F. In a small bowl combine the brown sugar and cinnamon, then set it aside. In a medium bowl stir together the softened cream cheese and the cream until it is smooth. Add the mint to the cream cheese mixture and mix until it is well combined. Set it aside. Combine the berries in a medium bowl and set them aside.
Slice the baguette.
Combine the sugar & cinnamon.
Arrange the bread slices on a baking sheet. Lightly brush them with the melted butter.
Brush the bread slices with the melted butter.
Sprinkle the sugar-cinnamon mixture evenly over the bread slices. Bake the slices for 10 to 12 minutes or until they are golden brown and bubbly. Remove them from the oven.
Sprinkle the sugar-cinnamon mixture over the buttered bread.
Immediately spread the cream cheese mixture over the bread slices.
Top the toasted bread with the cream cheese mixture.
Top the toasted bread slices with the berry mixture. Serve immediately.
Top the crostini with the berries and serve.
Sweet & delicious for Mother’s Day! ~Linda
Berry Crostini (adapted from bhg.com) Makes 6 servings, Serving Size: 2 slices, Time Required: 20 minutes
Ingredients:
- 2 tablespoons packed brown sugar
- 1/4 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 4 teaspoons heavy cream
- 2 tablespoons snipped fresh mint
- 1 French baguette, diagonally cut into 1/2-inch thick slices
- 2 tablespoons butter, melted
- 1 cup sliced fresh strawberries
- 1 cup blackberries
Directions:
Preheat the oven to 350º F. In a small bowl combine the brown sugar and cinnamon, then set it aside. In a medium bowl stir together the softened cream cheese and the cream until it is smooth. Add the mint to the cream cheese mixture and mix until well combined. Set it aside. Combine the berries in a medium bowl and set them aside.
Arrange the bread slices on a baking sheet. Lightly brush them with the melted butter. Sprinkle the sugar-cinnamon mixture evenly over the bread slices. Bake the slices for 10 to 12 minutes or until they are golden brown and bubbly. Remove them from the oven.
Immediately spread the cream cheese mixture over the bread slices. Top the toasted bread slices with the berry mixture. Serve immediately.