Peach, Strawberry, and Banana Bruschetta

• sixteen 1/2-inch-thick slices crusty Italian or French bread
• 2 tablespoons melted unsalted butter
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons cinnamon, or to taste
• 1 peach, peeled, pitted, and cut into fine dice
• 1/2 banana, cut into fine dice
• 8 large strawberries, cut into fine dice
• 3 to 4 tablespoons plain yogurt
• honey for drizzling

1. Preheat oven to 375F.
2. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.
3. Brush toasts with butter on one side.
4. Toasts may be made 1 week ahead and kept in an airtight container.
5. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast.
6. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
7. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast.
8. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

crusty italian, butter, sugar, cinnamon, peach, banana, strawberries, plain yogurt, honey

Taken from www.epicurious.com/recipes/food/views/peach-strawberry-and-banana-bruschetta-12503 (may not work)