Strawberry Bruschetta
Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.
Ingredients
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4 thick slices whole-wheat bread
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6 tablespoons light brown sugar
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1 teaspoon grated lemon zest
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2 teaspoons lemon juice
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3 cups sliced or diced hulled strawberries
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4 tablespoons mascarpone, (Italian cream cheese)
Description
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Toast bread in a toaster.
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Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
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Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
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