Monday, July 20, 2015
Strawberry Breakfast Bruschetta
My wonderful Mommy & Me group has a monthly ladies only brunch. We love spending time together with our little ones, but it's also hard to hold an uninterrupted conversation with a bunch of babies and toddlers running around. That's why once a month we leave the kids at home with our hubbies and catch up over mimosas and delicious brunch treats. In the summer months it's nice to make something that doesn't involve heating up the house. That's where this breakfast bruschetta comes in.
Just like it's savory cousin, you start out with some toasted bread. I sliced up a baguette and spread each piece with a thin layer of butter or coconut oil. Sprinkle a little cinnamon sugar on top and pop them in the toaster oven until they are as toasty as you like them. Now you have adorable little cinnamon toasts, but we aren't finished yet.
Take your cinnamon toasts and schmear them with some ricotta. I threw mine in my immersion blender to smooth it out a bit but you can totally skip that step.
Dice up some fresh strawberries. I did this the night before and the natural sugars in the strawberries really came through. If you don't plan ahead or your strawberries aren't as sweet, sprinkle them with a bit of sugar. My original plan was to put some fresh mint in with the strawberries, but the mint at the store was pretty sad looking. It was delicious without it, but if you have a mint plant or your store has some decent looking mint, toss some in. Spoon some of your diced strawberries onto each crostini.
Before serving, transfer your bruschetta onto your serving platter and drizzle with honey. These Strawberry Breakfast Bruschetta were a great addition to our weekend brunch, but they are easy enough for a weekday. The crunch of the crostini, the creamy ricotta, and the sweetness from the strawberries and honey combine to make a delicious and relatively healthy morning treat.