Strawberry Brunch Bruschettas
This delightful recipe combines the sweetness of ripe strawberries with the nuttiness of flaked almonds on top of a luscious ricotta spread on fruit and nut bread. The flavors blend beautifully in a warm and indulgent dish that makes for a perfect breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 2 slices good-quality fruit & nut bread
- 50g unsalted butter
- 200g ripe strawberries , halved
- 4 tbsp clear honey
- ¼ tsp vanilla bean paste (or use extract)
- 3 tbsp toasted flaked almonds
- pinch of sea salt flakes
- 4 tbsp ricotta (or more, if you like)
Instructions
- 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.
- Dollop or spread the ricotta onto the hot toast, then spoon over the hot berries and honey-nut butter. Serve straight away.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 2 for breakfast or brunch
Nutrition
- Calories: 577 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 40 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.6 milligram of sodium
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