Sunday, April 27, 2014

Strawberry Bruschetta

Sometimes you just need a fun breakfast, especially on a chilly and rainy Spring day.  It's nice to have ripe strawberries on little pieces of toasted bread as a treat when most people would serve this later on in the day for company.






Strawberry Bruschetta

French bread or a bagette, cut into 1/2" slices at a diagonal
4 oz Mascarpone 
2 tsp strawberry preserves (use a good brand)
strawberries, sliced with the hull intact
honey 

Slice bread and place it in the oven at 350° until lightly toasted.  In a small bowl, cream together Mascarpone and strawberry preserves.  Spread a little on the cooled toasted bread slices.  Cut the strawberries in thin slices almost to the top of the berry.  Gently fan the slices and place on top of the Mascarpone.  Drizzle a little honey on top of each piece.