Strawberry Briochetta

Preparation Notes: 25min, plus cooling
Cooking Notes: about 10min
PREP TIME:hours 25 mins
COOK TIME:hours 10 mins
TOTAL TIME:hours 35 mins

2 small brioche finger rolls
1 tbsp. sunflower oil
2 tsp. caster sugar
300 g (11oz) strawberries, hulled and finely chopped
5 tsp. icing sugar
1 tsp. balsamic vinegar
mint leaves, sliced
4 tbsp. mascarpone cheese
4 tsp. milk
1/4 tsp. vanilla extract
  1. Preheat grill to medium. Cut 3 diagonal slices from each brioche roll, discarding the ends. Brush both sides of each slice with oil and arrange on a baking sheet. Grill on both sides until toasted and golden. Remove from grill and  sprinkle both sides with caster sugar. Set aside.
  2. In a medium bowl, mix the strawberries with 4tsp of the icing sugar, the  balsamic vinegar and mint. In a separate bowl, stir together the remaining 1tsp icing sugar, the mascarpone, milk and vanilla.
  3. To assemble, spread the tops of the brioche slices with the mascarpone  mixture. Scoop the strawberries out of their juice with a slotted spoon (reserve juice). Scatter fruit evenly over the brioche slices. Drizzle with some of the remaining juices just before serving. *Recipe: Good Housekeeping

Post a Comment