Strawberry brunch bruschettas

Strawberry brunch bruschettas

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(3 ratings)

Prep: 5 mins Cook: 5 mins


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: per serving

  • kcal577
  • fat38g
  • saturates17g
  • carbs49g
  • sugars40g
  • fibre2g
  • protein11g
  • salt0.6g


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



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 4 tbsp clear honey
  • ¼ tsp vanilla bean paste (or use extract)



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 3 tbsp toasted flaked almond
  • pinch of sea salt flakes
  • 4 tbsp ricotta (or more, if you like)



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…


  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.

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Comments, questions and tips

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29th Sep, 2013
absolutely delicious and a delicious breakfast in under 10 mins
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