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.

Directions

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 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

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