The Toast with the Most

Good morning, world!  I was making up this yummy breakfast when the family came upstairs.  My hubby looked at me when he saw the ingredients on the counter and asked if I had lost my mind.  I told him to "Have faith, my dear, have faith."  Not really, I didn't say that.  He really did think I had lost my mind though.  Who would think that basil and strawberries and sour cream all thrown together would be so scrumptious?  I did and now my family agrees wholeheartedly!

Breakfast Bruschetta with Strawberries and Tangy Cream

For the Bruschetta
4 Tbsp. sugar, divided
1/2 tsp. ground cinnamon
2 small ciabatta rolls, split and halved diagonally
4 tsp. unsalted butter, softened
1 cup diced fresh strawberries
1 Tbsp. chopped fresh bail - due to the unfortunate demise of my basil plant, I only had dry and I used about 1 Tbsp.
Juice of 1/2 a lemon

For the Tangy Cream
1/4 cup sour cream
2 Tbsp. low-fat plain yogurt
2 tsp. honey
1/4 tsp. vanilla extract

Preheat broiler with rack 6 inches from element.

Combine 2 Tbsp. sugar and cinnamon for the bruschetta in a small bowl.  Butter cut sides of bread and place on a baking sheet.  Sprinkle with sugar mixture, and broil until toasted, 2-3 minutes.

Toss strawberries with 2 Tbsp. sugar, basil, and lemon juice.

Combine sour cream, yogurt, honey, and vanilla for the tangy cream in a bowl.

To assemble bruschetta, spoon 2 Tbsp. strawberry mixture onto each piece of toast and dollop with 1 tsp. tangy cream.

Per Serving: Cal 118; Total Fat 4g; Chol 9mg; Sodium 91mg; Protein 3g

Source: Cuisine Lite

I'm off to World Market to do some damage!

~ Enjoy!