Strawberry brunch bruschettas

Strawberry brunch bruschettas

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2 for breakfast or brunch

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
577
protein
11g
carbs
49g
fat
38g
saturates
17g
fibre
2g
sugar
40g
salt
0.6g

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)

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Method

  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.
  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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jayenthi's picture

absolutely delicious and a delicious breakfast in under 10 mins

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