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Goats cheese and mixed berry bruschetta
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Prep Time:
5 minutes
5 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
10 minutes
10 minutes
Elevate bruschetta with a sweet twist using berries and Frangelico.
Ingredients:
- 1 x 250g punnet fresh strawberries, washed, hulled, halved
- 1 x 120g punnet fresh raspberries
- 1 x 120g punnet fresh blueberries
- 60ml (1/4 cup) Frangelico liqueur
- 45g (1/4 cup) pure icing sugar, sifted
- 6 x 2cm-thick slices sourdough bread
- 2 x 120g pkts soft goats cheese, at room temperature
Instructions:
- Combine the strawberries, raspberries, blueberries, Frangelico, and half of the icing sugar in a bowl. Mix thoroughly and let it sit for 20 minutes to macerate.
- Preheat the grill on high heat. Toast both sides of the bread until they are a light golden brown. Spread one side of each slice evenly with the goat cheese.
- Spoon the berry mixture over the toast and sprinkle with the rest of the icing sugar before serving.
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