BALSAMIC BERRY BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss 1 cup sliced strawberries, 2 tablespoons superfine sugar and 1 tablespoon balsamic vinegar; set aside 30 minutes. Mix 1/2 cup mascarpone cheese, 1/4 cup confectioners' sugar and a dash of vanilla extract. Spread the mascarpone mixture on the toast rounds; top with the berries and juices.
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- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat. While the oven is preheating, make the fruit topping: place the diced strawberries and halved raspberries and sugar into a small bowl and stir to coat. Leave to one side.
- Cut the bread into 1 inch slices, place on the baking tray and brush lightly with the melted butter. Place in the oven for 4-5 minutes until golden all over. Leave to cool while you whip the cream.
- Place the cream, sugar and vanilla extract into a medium bowl and whisk until it reaches somewhere between soft and stiff peak. You want it to hold its shape when you pull the whisk out of it, but be soft enough to spread.
- Once the toasted bread has cooled, spoon a heaping teaspoon of cream onto each slice of bread and spread with the back of your spoon.
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