This whole week I’m posting five recipes from long ago that are my wife’s favorite recipe requests. These recipes got buried in the archives so I’m taking this week to bring them back to life!
I have a number of friends in town this weekend so I wanted to make something nice and different for brunch. A few months ago I read an amazing take on bruschetta over at Noble Pig. I thought I had to try this myself. I made a few minor adjustments to her recipe just to use stuff I had around the kitchen.
And guys, these are a hit with the ladies.
Yield: Serves 6-8.
1 1/2 cups Greek yogurt
2 Tbsp. honey
1/2 Teas. Vanilla
1 quart strawberries, diced
1 cup raspberries, diced
2 Tbsp. sugar
2 Tbsp chopped basil
Juice from half a lemon.
1 cup sugar
1 tablespoon cinnamon
1) Stir together yogurt with honey and vanilla and set aside until needed.
2) Dice strawberries and raspberries and stir with sugar and chopped basil.
3) Slice bread into 1/2 inch slices and spread one side with butter. Sprinkle with sugar/cinnamon combination.
4) Broil bread pieces for a minute or two on high heat until they are slightly crispy.
5) Top toasted bread with strawberry mixture and then add a dollop of yogurt sauce.
6) Serve immediately!
Recipe adapted from Noble Pig.
There are three parts to this dish: The bread, the berry mixture, the yogurt sauce.
Yogurt sauce is pretty straightforward. Combine all of that stuff above in a bowl. You could make this the day before without a problem.
Add some honey and vanilla.
Now for the berries. Again you could prepare the berry topping the day before. It would keep fine for 12 hours in the fridge.
This is the hardest part of this recipe… chopping up all these damn strawberries. It probably took me 10 or 15 minutes to get through them all. You want them pretty uniform and minced nicely. It’s worth it though.
Once I got the strawberries and raspberries chopped, I just combined everything in a bowl. Well, everything except the lemon juice that I forgot about. Poor neglected lemon.
Now time to prepare the toast. I like baguettes because they are easy to chop up and get really nice and crispy in the oven. Butter each piece a bit and then sprinkle liberally with the cinnamon sugar mix.
Ideally you would stick these in the broiler for about 4 minutes until they started to brown. I, however, did not have a broiler when I made these for the first time. How did I live without one? I don’t know.
So I didn’t broil them. I baked them at 450 for probably 7-8 minutes. They were still crispy and perfect.
Then you just pile on the toppings. People can either make them for themselves or you can just make a bunch and serve.
This is just such a beautiful dish. I think I probably ate about 12 of them and I feel very energized. Healthy. Yummy. Awesome.