Sweet Berry Bruschetta
Note: If you want to use plain yogurt instead of vanilla, taste to adjust the sweetness accordingly (you may need to add a bit more powdered sugar).
*Makes about 28 pieces of bruschetta
1 12- to 14-inch long crusty baguette, sliced 1/4- to 1/2-inch thick
Cinnamon and sugar
8 ounces light cream cheese, softened to room temperature
Zest of 1/2 lemon (about 1/2 teaspoon)
2 tablespoons powdered sugar
1/4 cup vanilla Greek yogurt
Berries for topping (pomegranate seeds, raspberries, blueberries, blackberries, strawberries)
Fresh mint for garnish, if desired
Lightly butter one side of each baguette slice and place butter side up on a baking sheet. Sprinkle with cinnamon and sugar. Toast the bread slices under the oven broiler until golden brown (but not burned – watch closely!). It should only take 1-2 minutes to toast perfectly. Remove from oven and let the bread slices cool completely.
In a small bowl, combine the cream cheese, lemon zest, powdered sugar and yogurt and whisk to combine well.
Spread a tablespoon or so of the sweet cream cheese mixture on each toasted bread slice. Top with berries of your choice and fresh mint, if desired. Refrigerate until ready to serve (up to 2 hours – after that the bread slices may get a little soft).