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Sweet and Savory Bruschetta
2 ripe tomatoes, diced
1/2 cup diced sweet pineapple
4 ripe strawberries, stemmed and diced
1/4 cup julienned fresh basil leaves (about 4 large leaves)
1/4 cup julienned fresh mint leaves, or 1/2 teaspoon dried
3 tablespoons pure maple syrup
8 farm-fresh sausage patties (12 ounces)
1 thin baguette, sliced
1/3 cup olive oil
8 slices fresh mozzarella, cut in half
Make bruschetta topping by mixing tomatoes, pineapple, strawberries, basil, mint and maple syrup together. Cover and set aside.
Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions. Set aside, covered, to keep warm.
Place oven rack in top-third section of oven and set oven to broil.
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