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Strawberry Bruschetta

  • 15 m
  • 15 m
Susan Herr
“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.”


    • 4 thick slices whole-wheat bread
    • 6 tablespoons light brown sugar
    • 1 teaspoon grated lemon zest
    • 2 teaspoons lemon juice
    • 3 cups sliced or diced hulled strawberries
    • 4 tablespoons mascarpone, (Italian cream cheese)


  • 1 Toast bread in a toaster.
  • 2 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.
  • 3 Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
  • Make Ahead Tip: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).
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