Since Valentine’s Day is on a Saturday this year, breakfast should be served in bed, right?! Of course! This Strawberry Bruschetta comes together fast in the morning and will make a beautiful presentation for your honey. You’ll score major brownie points with this dish!
Earlier this week we took our kids and some friends strawberry picking. It’s one of our most favorite family activities we do together and whenever we can share that experience with others, it’s even better. I do feel like they should weigh my kids before and after picking. It’s always quite obvious that they have been eating out in the field as their shirts and faces are covered in red juice. The berries are just too ripe and beautiful to not try a few… and then maybe a few more after that. No one has ever said a word, they just ask if we had a good time and, well, by the looks of their faces and clothes, they can totally tell it was a good time had. Oh and then the fresh milk shakes and hot cinnamon buns they sell are incredible! If you live in South Florida then you know I’m talking about Knaus Berry Farm. Nothing compares to their farm and baked goods. If you haven’t been, you must go! It’s a memorable experience.
After coming home with over 14 pounds of strawberries, I had to find a way to make use of them and quick. My husband and I made freezer jam with some and I made strawberry bruschetta for breakfast! (so that leaves me with 12 pounds of berries left) This is not french toast despite its looks. I prepared the strawberries the night before by mixing them with brown sugar, lemon juice and lemon zest over the stove top and placing them in the refrigerator to cool and thicken. So in the morning I just toasted the cinnamon bread, spread Mascarpone cheese (find it in the Deli with the fancy cheeses) on top and finished it off with those sweetened strawberries and sliced almonds. Delicious! See, quick and easy for the morning. Perfect for breakfast in bed on Valentine’s Day… and then maybe a morning nap after you finish every last bite!
Ingredients
- 1 lb strawberries washed and hulled
- 6 T light brown sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- sliced cinnamon bread
- Mascarpone cheese
- Sliced almonds
Instructions
- On stove top, add lemon juice, zest and brown sugar. Stir until bubbly and add strawberries. Gently toss berries until well coated and let simmer for about 1-2 minutes. Pour mixture into a sealable container and place in refrigerator until morning.
- Spread butter on both sides of cinnamon bread and toast on skillet until golden brown. Spread desired amount of Mascarpone cheese on top of warm bread and top with strawberries and almonds.
Notes
Source Just a Pinch
Case and point. My Mia (16 months) could not resist the temptation. Then again, neither could her mommy! Ha!
