Strawberries on toast


Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 4 thick slices country bread, day old
  • 2 punnets strawberries, washed then hulled
  • 2 tbsp caster sugar
  • 4 tbsp mascarpone cream
  • icing sugar


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.