Strawberry and Brie Bruschetta

12 slices French bread, cut 1/2-inch thick
1/3 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
12 slices (about 12 ounces) brie cheese
1 1/2 pounds (about 4 to 5 cups) sliced stemmed strawberries
1/2 teaspoon vanilla extract
1 cup sliced almonds, toasted

Heat oven to 375 degrees F.

Spread one side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture.

Toast bread in oven for 5 minutes. Remove from oven. Top each toast slice with one slice of cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted.

Meanwhile, in large bowl, combine strawberries, vanilla extract and remaining sugar mixture; toss lightly.

Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of California Strawberry Commission