Brunch Bruschetta
Fresh berries and yogurt are the perfect topping for honey drizzled wheat rolls...it's a perfect dish for breakfast or brunch, but also makes a tasty dessert.
Ingredients
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 mintleaves
8 fresh strawberries
1 cup fresh blueberries, chopped (about 1 cup)
0.333 cup vanilla low fat yogurt
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon chopped fresh mintleaves
8 fresh strawberries
1 cup fresh blueberries, chopped (about 1 cup)
0.333 cup vanilla low fat yogurt
Instructions
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.
Bake for 5 minutes or until the rolls are lightly toasted. Drizzle 1 tablespoon honey over the roll halves.
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.
Stir the yogurt, remaining honey and remaining orange juice in a small bowl. Spoon the yogurt mixture over the berry mixture. Serve immediately.
Bake for 5 minutes or until the rolls are lightly toasted. Drizzle 1 tablespoon honey over the roll halves.
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.
Stir the yogurt, remaining honey and remaining orange juice in a small bowl. Spoon the yogurt mixture over the berry mixture. Serve immediately.
Brunch Bruschetta
Print
Fresh berries and yogurt are the perfect topping for honey drizzled wheat rolls...it's a perfect dish for breakfast or brunch, but also makes a tasty dessert.
Instructions
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.Bake for 5 minutes or until the rolls are lightly toasted. Drizzle 1 tablespoon honey over the roll halves.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.Stir the yogurt, remaining honey and remaining orange juice in a small bowl. Spoon the yogurt mixture over the berry mixture. Serve immediately.
Ingredients
4 Pepperidge Farm® Stone Baked Artisan Multi-Grain Dinner Rolls, prepared according to package directions2 tablespoons honey2 tablespoons orange juice1 tablespoon chopped fresh mintleaves8 fresh strawberries1 cup fresh blueberries, chopped (about 1 cup)0.333 cup vanilla low fat yogurt
