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Strawberry Bruschetta

June/July 2005

Your rating: None Average: 4.1 (51 votes)

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.



READER'S COMMENT:
"Sounds great and best of all, relatively easy "
Strawberry Bruschetta Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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)

Preparation

  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.

Tips & Notes

  • 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).

Nutrition

Per serving: 203 calories; 5 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 40 g carbohydrates; 4 g protein; 4 g fiber; 152 mg sodium; 240 mg potassium.

Nutrition Bonus: Vitamin C (108% daily value), Selenium (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 fruit, 1 fat (sat)


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