Strawberry and Brie Bruschetta
12 slices French bread, cut 1/2-inch thick
1/3 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
12 slices (about 12 ounces) brie cheese
1 1/2 pounds (about 4 to 5 cups) sliced stemmed strawberries
1/2 teaspoon vanilla extract
1 cup sliced almonds, toasted
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Heat oven to 375 degrees F.
Spread one side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture.
Toast bread in oven for 5 minutes. Remove from oven. Top each toast slice with one slice of cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted.
Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly.
Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately.
Makes 6 servings.
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