Every week I can't help myself and overbuy strawberries when I see them at the markets at a bargain price. Then I'm left with 4 punnets of them that need quick eating. Here's one delicious weekend brunch bruschetta idea with vanilla roasted strawberries for a creamy, sweet, crunchy bruschetta!
Recently I've been the victim of a bit of a personality swap with Nina. When we visited Portland I got the urge to ride a bike and be sporty (well for me) and when we got back I would rise at 6:30am in the morning (I'm not a morning person at all). I'd message Nina and she'd ask me what I was doing up so early.
And then Nina went on holiday and she morphed into me. She ate cakes and sweets every day. If it was put in front of her she ate it. I laughed and told her that her transformation to me was finally complete.
But the personality swap didn't last long. After a couple of weeks I was back to my usual sleep ins and sport was again anathema. And Nina also decided to try a new food delivery program because preparing dinner is the bane of her existence.
Most of these food programs give you the recipe but you have to prepare and cook it. And for "four ingredient Nina" it became a bit too much. "I have done more cooking this week than almost my whole life!" she complained, "It's been the worst week of my life," she said dramatically.
I don't know what she needs, apart from fully prepared food. But I know that whenever I have extra food, cake included, I'll message Nina and she'll high tail it over to collect it. Like when I made half a dozen bruschettas I set aside three for Mr NQN to eat when he got home and I gave three to her along with half a dozen mini cakes. Which she happily ate. Transformation complete!
So tell me Dear Reader, are you a different person when you're on holiday? And do you ever overbuy things if you see them on sale and then wonder what to do with them? What was the last thing you overbought?
Roasted Strawberry Bruschetta
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 12 pieces of bruschetta
- 750g/26.5ozs. punnets strawberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- 3 tablespoons pistachios, chopped
- Fresh mint
- 12 slices bread
- 250g/8.8ozs. light cream cheese
Step 1 - Preheat oven to 230C/446F and line a baking tray with parchment. Wash and hull the strawberries and quarter the large ones and halve small ones. Mix in a bowl with the balsamic vinegar, sugar, vanilla and lemon zest. Scoop onto the baking tray and bake for 10-13 minutes.
Step 2 - Toast the bread and spread with cream cheese. Top with roasted strawberries, chopped pistachios and mint. Serve immediately.