Breakfast Bruschetta

Brunch Bruschetta

Breakfast Bruschetta…

This one works any time of day.

Breakfast Bruschetta
  • 4 Pepperidge Farm® Stone Baked Artisan Multi-Grain Dinner Rolls, prepared according to package directions
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon chopped fresh mint leaves
  • 8 fresh strawberries, chopped (about 1 cup)
  • 1 cup fresh blueberries
  • ⅓ cup vanilla yogurt
  1. Keep the oven at 400°F. Remove the rolls from the baking sheet and let cool on a wire rack for 5 minutes. Cut each roll in half. Place the rolls, cut-side up, onto the baking sheet.
  2. Bake for 5 minutes or until the rolls are lightly toasted. Drizzle 1 tablespoon honey over the roll halves.
  3. Stir 1 tablespoon orange juice and the mint in a small bowl. Add the strawberries and blueberries and toss to coat. Divide the berry mixture among the rolls.
  4. Stir the yogurt, remaining honey and remaining orange juice in a small bowl. Spoon the yogurt mixture over the berry mixture. Serve immediately.

Source: campbellskitchen