Strawberry Bruschetta

• 1 loaf Cinnamon Brown Sugar Bread
• 1/2 sticks Butter, Melted
• Cinnamon And Sugar, For Sprinkling
• 16 ounces, weight Strawberries, Washed And Sliced
• 1/4 cups Sugar
• 2 Tablespoons Balsamic Vinegar
• Freshly Ground Black Pepper
• 8 ounces, fluid Sour Cream
• 8 ounces, fluid Heavy Cream
• 6 Tablespoons Honey
• 1/4 teaspoons Cinnamon

1. Cut bread into triangles and spread in jelly roll pan.
2. Brush with melted butter and sprinkle with cinnamon and sugar.
3. Bake on low temperature until toasted.
4. This is also good using small croissants that are sliced and halved.
5. Since I live in a small town and do not want to drive 40 minutes, I had to come up with something I could find locally.
6. Add sugar to the sliced strawberries about an hour before serving.
7. Let them sit at room temperature.
8. Then about 15 minutes before serving, add the balsamic vinegar.
9. Right before serving, add a couple of twists of freshly ground pepper.
10. Mix the heavy cream and sour cream in a mixer until thick, making a creme fraiche (I cannot find that in my town either, so if you have it in your local grocery store, just buy a container of creme fraiche).
11. I add honey and I keep tasting it until its sweet (around 5 generous tablespoons) and has a good flavor.
12. Then add the 1/4 teaspoon cinnamon.
13. I serve this in 3 separate bowls.
14. Take the toast and spread with the cream mixture, then spoon the strawberries on top.

cinnamon brown sugar, butter, cinnamon, weight strawberries, sugar, balsamic vinegar, freshly ground black pepper, fluid heavy cream, honey, cinnamon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/strawberry-bruschetta/ (may not work)