Strawberry Bruschetta

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  • 2 1/2 cups strawberries, cleaned and diced
  • Zest of 1 lemon, finely minced
  • 1/4 cup turbinado sugar, divided
  • 1 whole wheat baguette, cut into 1/4-inch thick slices
  • 2 tablespoons butter, softened
  • 1/2 cup crème fraiche, mascarpone or ricotta
  • 2 tablespoons finely chopped fresh mint


In a bowl, mix strawberries, lemon zest and 2 tablespoons sugar. Set aside for 30 minutes.
Preheat broiler to high.
Liberally butter bread slices. Place on a baking sheet butter-side up. Broil until just barely toasted, then remove from oven.
Spoon strawberry mixture onto each piece of toast and lightly sprinkle with sugar.
Broil briefly just until sugar is caramelized, 3-5 minutes. Do not let sugar get too brown or burn.
Remove from oven and top each piece with a small dollop of crème fraiche, mascarpone or ricotta and a tiny amount of mint.
Serve immediately.

Recipe from Central Market Shoreline - Culinary Resource Center
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