I’d love to call this strawberry bruschetta, but I’m not that cute. The French and Italians have been serving fruit on toasted bread or brioche for many years, before the rest of us caught up with the idea. Here, fresh, sweet strawberries melt under a sugary glaze on grilled country bread. In summer, try it with fresh plums, sliced peaches, or your favourite berries. And call it bruschetta.
Grill bread on one side only. Slice strawberries thickly, and pile onto ungrilled sides, covering right to the edges.
Sprinkle caster sugar on top, and place under griller for 2 minutes until sugar caramelises into a golden glaze, watching that bread does not burn.
Dollop mascarpone cream on top. Dust with icing sugar, and serve hot.
© 1998 All rights reserved. Published by Murdoch Books.