Breakfast Bruschetta

Dessert with breakfast?   Why not!   And it couldn’t be simpler.   You can change the toppings with the seasons.   Fresh fruit in summer and fall, dried fruit and nuts in the winter.   Use your imagination and have fun.

1 French Baguette
1/4 cup melted butter
1/4 cup white sugar
1 cup ricotta
1/4 cup powdered sugar
1 teaspoon almond extract  (can substitute vanilla, orange, lemon or any other flavored extract that complements your toppings)
Toppings of your choice, such as sliced strawberries, whole raspberries or blackberries, sliced peaches, apricots or plums, diced kiwi, chopped dried apricots, dried blueberries or craisins.   Shaved dark, milk or white chocolate, chopped nuts – walnuts, almonds, pecans or pistachios, or crushed Heath Bars.

Preheat oven to 375 degrees.
Slice the baguette into 1/2 inch thick slices.   Arrange in a single layer on a cookie sheet.
Melt butter and lightly brush each slice.   Sprinkle with white sugar.   Bake in a 375 degree oven until edges are lightly browned and top is crispy.  
Meanwhile, combine the ricotta, powdered sugar and almond extract.   Spread a tablespoon of  this mixture on each slice of bread.   Top with fruit, then sprinkle with shaved chocolate and nuts.
Favorite combinations:  
Strawberries, dark chocolate and pecans
Raspberries, white chocolate and almonds
Craisins, pistachios and white chocolate
Apricots, walnuts and crushed Heath Bars

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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