A sweet take on the classic bruschetta with strawberries and cream drizzle.
1 cup strawberries, diced
1 cup pineapple, diced
1 long french baguette
2 tablespoons butter
1 tablespoon cinnamon
1/2 cup sour cream
2 tablespoons raspberry or strawberry preserves
1 tablespoon honey
1/4 teaspoon vanilla
Preheat oven to 400 degrees. Slice baguette into 1/2 inch sections and place in a single layer baking sheet lined with foil. Melt butter and brush onto bread slices. Sprinkle with cinnamon.
Bake 8-10 minutes or until crusts are lightly brown. Remove and allow to cool. While bread slices are toasting, in a small bowl whisk together sour cream, fruit preserves, honey and vanilla. Chill in fridge 20-30 minutes.
In another bowl, stir together strawberries and pineapple. When ready to serve, spool 1 tablespoon of fruit mixture onto each slice of bread. Top with berry cream drizzle.