Strawberry Bruschetta

Bruschetta service for four

Marilyn Bauer

A brunch delicacy served Mother’s Day, 2007

ingredients

1
at least one hour before (the longer the better), wash and slice the strawberries in to small pieces, removing stems and bad strawberries.
2
In a small bowl, toss the strawberries with half of the sugar and grand marnier to taste. Cover and chill to allow to set.
3
When ready to put together, cut Raisan bread in to four triangle slices from each slice. Toast.
4
Place half of cream cheese tub in small bowl and combine remaining sugar with cream cheese using either an elexctric mixer or a very bored helper.
5
On each triangle of toast, spread a “schmer” of cream cheese and top with strawberries (mound) To complete each triangle, place a small mint sprig on top.
6
Serve with mimosas and a smile.