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!