Strawberry brunch bruschettas

Strawberry brunch bruschettas

Strawberry brunch brochettes


  • 2 slices good-quality fruit & nut bread
  • 50 g unsalted butter
  • 200 g 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)


  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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