Chef Aida Mollenkamp joins Cristina Ferarre in the kitchen to prepare her delicious Tropical Breakfast Bruschetta.
Tropical Breakfast Bruschetta
Ingredients for Toast
- 8 ounces stale baguette, cut into 1/4-inch slices
- 1/2 cup granulated sugar
- 1/3 cup melted butter
Ingredients for Assembly
- Vanilla Greek yogurt
- Mango, strawberries, and pineapple, thinly sliced, for serving
- Honey, for garnish
- Toasted Macadamia Nuts, for garnish
- 1 lime, for garnish
Heat oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and nest a wire rack inside the baking sheet.
Place sugar in a shallow plate. Brush each slice of bread with butter then dip the bread in the sugar and tap off any excess sugar. Place the bread on the wire rack.
Bake until the bread is golden brown, about 12 to 15 minutes. Remove the baking sheet from the oven and allow the toast to cool completely before assembling.
For the Assembly:
Top each toast with a smear of yogurt then arrange a bit of the pineapple, kiwi, and strawberries on top. Drizzle with honey then grate some macadamia nut then lime zest over the top and serve.
Tropical Breakfast Bruschetta
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