It’s strawberry season… what a great time of year!  We can enjoy the super-sweet and juicy goodness of strawberries in a myriad of ways. In addition to being low in fat and calories, strawberries are naturally high in fiber, vitamin C, folate, potassium and antioxidants. I recommend spending a little extra to buy organic – if you look at the structure of the berry, it’s easy to see that it can’t really protect itself against pesticides.

This recipe is an easy way to have a delicious and fun breakfast, while enjoying the perfection of ripe and seasonal strawberries.

Strawberry Bruschetta

adapted from Cuisine at Home

makes 8 pieces

2  ciabatta buns, split, toasted and buttered

cinnamon sugar (2 Tbsp sugar with 1/2 tsp cinnamon)

1 cup fresh strawberries, hulled and diced

2 Tbsp sugar

1 tbsp chopped fresh basil, if you have some

fresh lemon juice from 1 medium lemon

1/2 cup vanilla yogurt

Clean and hull your berries and chop into a small dice (about 1/2 to 1 cm pieces). Squeeze on lemon juice,  and mix in  plain sugar and finely sliced basil, if using. This can be done the night before, and feel free to do enough for 2 days.

Slice and toast your ciabatta buns, butter, sprinkle with cinnamon sugar and slice on the diagonal. Top with strawberry mixture, add a dollop of yogurt.  Enjoy!

Variation: Mix up 1/2 cup of ricotta cheese with some grated fresh lemon zest. Spread on top of cinnamon sugar, then top with strawberry mixture. Heavenly.

berries, yogurt, cinnamon sugar and buttered ciabatta buns

you can enjoy this anytime of day