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Strawberry brunch bruschettas

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2 for breakfast or brunch
  • Easy
  • Serves 2 for breakfast or brunch
  • Easy
  • Calories 577
  • Carbohydrates 49
  • Saturated Fat 17
  • Sugar 40
  • Protein 11
  • Fat 38
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 577
  • Carbohydrates 49
  • Saturated Fat 17
  • Sugar 40
  • Protein 11
  • Fat 38
  • Fibre 2
  • Salt 0.6

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)

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.

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