Berry Bruschetta
This Berry Bruschetta takes minutes to make, yet creates bite size pieces of heaven. Crisp bread, sweet cream and juicy berries are all that's required to make this nibble!
Servings 18
Ingredients
- For the fruit:
- 1 cup (150g) diced strawberries
- 1 cup (125g) halved raspberries
- 2 tbsp sugar
- For the cream:
- 1 cup (240ml) double/heavy cream
- 3 tbsp caster/white sugar
- 1 tsp vanilla extract
- For the bruschetta:
- 1 loaf bread of your choice: brioche/baguette etc, I used St Pierre brioche baguettes, they are smaller than a normal baguette so I got 18 slices, if you used a bigger loaf you can put more topping on and this will make around 12 slices.
- 1 1/2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat. While the oven is preheating, make the fruit topping: place the diced strawberries and halved raspberries and sugar into a small bowl and stir to coat. Leave to one side.
- Cut the bread into 1 inch slices, place on the baking tray and brush lightly with the melted butter. Place in the oven for 4-5 minutes until golden all over. Leave to cool while you whip the cream.
- Place the cream, sugar and vanilla extract into a medium bowl and whisk until it reaches somewhere between soft and stiff peak. You want it to hold its shape when you pull the whisk out of it, but be soft enough to spread.
- Once the toasted bread has cooled, spoon a heaping teaspoon of cream onto each slice of bread and spread with the back of your spoon.
- Top with 1tsp of the berry mixture, which by this time should have its own luscious sauce. Spoon a little sauce on top and let it run down the sides and serve! - If you're using bigger bread, you may need 1tbsp of cream and fruit per slice.
- Berry Bruschetta is best eaten the same day, but you can keep it covered in cling film in the fridge for 1 day. You can make the elements 1 day ahead and then just assemble when required.