Strawberry brunch bruschettas

1 of 5-a-day 10-30 minutes 2 servings 600 kcal or less celebration brunch entertaining french toast indulgent quick salted caramel summer under 10 minutes vitamin c

N/A

Serves 2 for breakfast or brunch

Source

Ingredients

2 slices good-quality fruit & nut bread

50g unsalted butter

200g ripe strawberry , halved

4 tbsp clear honey

¼ tsp vanilla bean paste (or use extract)

3 tbsp toasted flaked almond

pinch of sea salt flakes

4 tbsp ricotta (or more, if you like)

Method

Toast the bread in the toaster or on a griddle pan for a stripy effect. Melt one-quarter of the butter in a frying pan. When it foams, add the strawberries, cut-side down, and fry over a high heat for 2 mins or until starting to caramelise. Add the remaining butter, the honey and vanilla, and swirl to make a sticky sauce. Stir in the almonds and salt.

Dollop or spread the ricotta onto the hot toast, then spoon over the hot berries and honey-nut butter. Serve straight away.