Sweet And Savory Bruschetta

• 12 ounces Johnsonville Vermont Maple Syrup Breakfast Sausage Patties
• 2 tomatoes ripe, diced
• 1/2 cup pineapple sweet, diced
• 4 strawberries ripe, stemmed and diced
• 1/4 cup fresh basil leaves julienne, about 4 large leaves
• 1/4 cup fresh mint leaves julienne, or 1/2 tsp. dried
• 3 tablespoons pure maple syrup
• 1 baguette thin, sliced
• 1/3 cup olive oil
• 8 slices fresh mozzarella cut in half

1. Make the bruschetta topping. In a bowl mix together the tomatoes, pineapple, strawberries, basil, mint and maple syrup. Stir to combine. Cover and set aside.
2. Divide each of the 8 sausage patties in two and pinch the edges to shape into smaller patties. Cook according to package directions, set aside, Cover to keep warm.
3. Place the oven rack in the top third section of the oven and set it to broil.
4. Slice baguette into 16 slices (about 1/2 inch thick) and brush one side with olive oil. Place the baguette slice, oil side down and broil until golden for 1 to 2 minutes but watch carefully it can go from not quite golden to burnt in 15 seconds.
5. Using tongs, flip the slices over so the oiled side is up. Add 1 slice of mozzarella; broil 1 minute longer until cheese is melted and edges of the baguette slices are beginning to look toasted.
6. Transfer these to a serving platter, or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over.

sausage patties, tomatoes, pineapple sweet, strawberries, fresh basil, mint leaves julienne, maple syrup, thin, olive oil, mozzarella

Taken from www.yummly.com/recipe/Sweet-and-Savory-Bruschetta-971186 (may not work)