Name: Strawberry brunch bruschettas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2 for breakfast or brunch
Cuisine: British
Ingredients: 2 slices good-quality fruit & nut bread; 50g unsalted butter; 200g ripe strawberry halved; 4 tbsp clear honey; ¼ tsp vanilla bean paste (or use extract); 3 tbsp toasted flaked almond; pinch of sea salt flakes; 4 tbsp ricotta (or more, if you like)

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Strawberry brunch bruschettas

Strawberry brunch bruschettas

Jane Hornby

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Serves 2 for breakfast or brunch

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 5 out of 5.4 ratingsRate

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With a drizzle of lightly salted almond sauce, creamy ricotta and fruit and nut bread, these strawberries deserve a spot on your weekend brunch menu

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Ingredients

Nutrition

Units:

MetricUS

2 slices good-quality fruit & nut bread
50g unsalted butter
200g ripe strawberry

halved
4 tbsp clear honey
¼ tsp vanilla

bean paste (or use extract)
3 tbsp toasted flaked almond
pinch of sea salt

flakes
4 tbsp ricotta

(or more, if you like)

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Nutrition: per serving

kcal577
fat38g
saturates17g
carbs49g
sugars40g
fibre2g
protein11g
salt0.6g

low

Method

step 1

Toast the bread in the toaster or on a griddle pan for a stripy effect. Melt one-quarter of the butter in a frying pan. When it foams, add the strawberries, cut-side down, and fry over a high heat for 2 mins or until starting to caramelise. Add the remaining butter, the honey and vanilla, and swirl to make a sticky sauce. Stir in the almonds and salt.
step 2

Dollop or spread the ricotta onto the hot toast, then spoon over the hot berries and honey-nut butter. Serve straight away.

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.4 ratings

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