OUT OF THE OFFICE

Travel + Food Blog

STRAWBERRY BRUSCHETTA

WITH

RICOTTA & HONEY

Are you looking for a delicious weekend brunch idea? Or a quick & easy afternoon tea that wont have you stacking on the kilos? (Yes deceivingly high-in-fat friand, I'm looking at you). Well look no further- this strawberry bruschetta recipe is sure to tick all the boxes and will be on the table in less than 5 minutes. I have such a sweet tooth- I NEVER skip dessert- so this is a great option for a healthy sweet fix if I'm trying to be good (you know- that once a year type of phenomenon). Basically what I'm trying to say in a very roundabout way: this is a very handy little recipe* that can be used at any time of the day- it's like the little black dress that takes you from day to night, except you can eat it and it's not a dress. So it's not at all the same. Ignore that comparison.

(*BTW- can you even call this a "recipe"?  I mean it's basically just assembling something right? Just ignore that minor detail and give it a go! ). Enjoy!

INGREDIENTS

3 slices (1/2-inch-thick) rustic white bread (we used pre-cut pane di casa)
2 to 3 tablespoons unsalted butter
10 strawberries, sliced
3 to 5 teaspoons sugar

Ricotta & honey optional.

DIRECTIONS

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Alternatively lightly toast both sides of the bread under the grill. Spread the butter over the toast. Arrange the sliced strawberries over the toast. Sprinkle the strawberries with the sugar. Grill until the sugar begins to caramelize, about 2 minutes. Top with fresh, creamy ricotta & honey.

 Photo by Belinda-  www.ouoftheoffice.com.au

Photo by Belinda- www.ouoftheoffice.com.au