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.