Cinnamon Sugar Bruschetta with White Balsamic Fruit Salad

This recipe for Cinnamon Sugar Bruschetta combines a childhood favorite—cinnamon toast—with a sophisticated and delicious fruit salad. Kids can get involved by sprinkling the toast with cinnamon sugar, mixing the fruit salad, and of course eating it! The Colavita White Balsamic adds a zig to the fresh berries that are beginning to come into season.

Pair Recipe with Cinnamon Sugar Bruschetta with:
Buttermilk Baked Donuts with Strawberry Glaze

Similar Colavita Recipes:
Greek Yogurt Balsamic Ambrosia Salad
Grilled Summer Fruit Salad

For the Bruschetta:

1 loaf of brioche cut into slices, ½” thick

¼ cup Colavita Extra Virgin Olive Oil

½ cup white sugar

2 tbsp ground cinnamon

For the Fruit Salad:

1 cup each: Fresh Strawberries, Blueberries, Pineapple, Melon, Kiwi (or any fruit you like)

1 tbsp granulated sugar

3 tbsp Colavita White Balsamic Vinegar

For Garnish:

Fresh mint

Prepare the Fruit Salad:

Wash and dry all the fruit, cutting up the larger fruit into bite sized pieces.

Place all the fruit in a large bowl. Add the sugar and Colavita White Balsamic Vinegar and mix well. Allow to marinate at room temperature for 30 minutes, or in the fridge overnight.

Prepare the Bruschetta:

Meanwhile, heat up your oven’s broiler.

In a small bowl, mix together the cinnamon and the sugar.

Place the sliced bread on a sheet pan. Drizzle the bread with Colavita olive oil and place under the broiler. Broil for about two minutes on each side, or until golden brown.

Remove from the oven and sprinkle with the cinnamon sugar.

Serve together, garnishing the fruit salad with mint.

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Cinnamon Sugar Bruschetta with White Balsamic Fruit Salad