Strawberry Bruschetta

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Servs: 4  Makes: 4 servings  Prep: 15m  Cook: 15m  

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.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 1. Toast bread in a toaster.
2. 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. 3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

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Note From The Chef

Serene Lee June 26

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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