Luscious summertime strawberries are flexible enough to complement salads, desserts and breakfast pastries. But why not take a dinnertime/appetizer concept and apply it to breakfast or brunch? Enjoy this dish while you can still visit the Aurora Farmers Markets and the grocery stores still have the bright red ones that are sweet all the way through. This recipe is an original, although other versions have recently been spotted on Food Newtwork TV shows and other high-profile recipe sites. That’s probably because the concept is simple and delicious. This version incorporates Italian mascarpone cheese, which is easy to find locally at Prisco’s Fine Foods. If you want to impress your friends, pronounce bruschetta the correct way, like it has the word “skate” in the middle.
Recipe for Brunch Bruschetta
- One loaf of French or Italian bread
- Butter (one stick at room temp. spread to taste)
- Granulated Sugar (as desired)
- Small tub of Mascarpone Cheese (Crave Brothers is a great brand from Wisconsin)
- 1/2 half of lemon, juiced
- 2 pints of strawberries (sliced, with white granulated sugar to taste, lemon juice and optional limoncello stirred in. Use extra lemon juice if omitting limoncello.)
- 2 T of limoncello (if desired)
Slice French bread into medium-thin pieces (like you would for tomato bruschetta) and toast on both sides with butter and a light dusting of granulated sugar on one side. Once toasted, top each bread slice with a smear of mascarpone. Serve immediately with the sliced strawberries on top. Only make as many portions as will be consumed at one time. Save leftover ingredients to make fresh batches at a later time.