Fast Desserts Recipes - Fruity Bruschetta

Ingredients

• 150 g fresh strawberries, hulled and halved

• 150 g fresh blueberries

• 200 g fresh blackberries

• 200 g honey yoghurt 

• 200 g ricotta honey, to taste (optional)

• 1 loaf sourdough bread

• 50 g butter, melted

• 1 1/2 tablespoons soft brown sugar

• mint leaves, to garnish

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Method:

1. Mix all the berries together in a large bowl.

2. Place the yoghurt and ricotta in another bowl and mix together well. Sweeten to taste with honey, if desired.

3. Slice the bread into six 2 cm slices on the diagonal, then brush both sides of the bread with the melted butter.

4. Heat a frying pan over medium heat. Add two slices of bread and cook ach side, pressing the slices down with a plate, for 1-2 minutes, or until golden brown. Transfer to a plate and keep warm. Repeat with the remaining slices of read.

5. Spread each slice of toast with 2 tablespoons of the ricotta mixture and top with the mixed berries. Sprinkle with the brown sugar, garnish with the mint leaves and serve immediately.

Note: If fresh berries are unavailable, use frozen berries. Defrost the berries, drain well and sit them on paper towels to absorb any excess liquid. This will prevent them from running into the ricotta mixture and making it look streaky and unappealing. Variation: To make a tropical brochette, use chopped mango, kiwi fruit and a drizzling of passion fruit instead of the berries.