Strawberry Bruschetta

Preheat oven to 375°F. Slice bread using Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.
Meanwhile, zest lemon using Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Whisk. Hull strawberries using Core & More; coarsely chop using Food Chopper.
Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Rectangle Platter with Handles; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.

Ingredient :

20 slices French bread, cut 1/4 inch (6 mm) thick
1/4 cup (50 mL) butter or margarine, melted
3 tbsp (45 mL) granulated sugar
1/2 tsp (2 mL) Korintje Cinnamon
1 lemon
1 container (8 oz/250 g) cream cheese spread
1/4 cup (50 mL) powdered sugar
2 1/2 cups (625 mL) strawberries, hulled and coarsely chopped
1/3 cup (75 mL) toasted sliced almonds
Additional powdered sugar (optional)