Strawberries & Cream Bruschetta is a thing of sunshine and bread grace y’all and I am a sucker for bread. I like it plain, toasted, sliced, smashed, burnt and often slathered with butter or jam and with almost everything I eat! I love an excuse to incorporate bread into a meal but, it’s not often that bread is center of a dish! This gem is going to be the perfect thing to bring to your next baby shower, party, or even July 4th BBQ because it’s full of beautiful RED Berries!
Several of my sweet gal friends and I were hosting a baby shower for one of our dear friends, Rachel who was expecting her 3rd son, Thomas! He has arrived actually as this post goes live and I am taking them a meal next week! He seems precious in his pictures and I am sure will be the sweetest joy to hold. Anyway, we were trying to decide what food to have and initially I was going to bring Spinach Dip and I was just not happy with that choice. I wanted to bring something more brunch-ish or breakfast-y to go with the theme. Don’t you wish we could speak with lots of -ish or-y on the end of all words? You’re welcome for that step into my thought process. :)
Because I was quite the last minute-r on this one, my photos just suck. I am sorry but, these are easy! You can handle it even with my lack of photos. Initially I was going to make waffles which I make every year every year on Vacation with my folks… but, I thought they would take SO long. These Lemon Ricotta Waffles are that are actually also on the blog! Click the image below for those because they are special! I took my love for the Mascarpone Whipped Cream & Strawberries and decided to create this delicious Strawberries & Cream Bruschetta.
FYI & What not:
- Use the largest skillet you have. You will have to toast the bread in batches and if you use a large pan you should only have to do this twice unless you’re using more bread.
- Don’t skip the butter because it will really impact the flavor of the bread.
- The Mascarpone Cream can be frozen for up to two months if you don’t use it all.
- Make sure to allow the berries time to macerate because their juices is really one of the stars!
- Be proud of these beauties! They present beautifully and you should feel like a total brunch boss! Strawberries & Cream Bruschetta is one for the archives of your go to treats!
Note: These are wonderful leftover for the next couple days if that happens! If you have excess cream or berries they are great on their own or atop cereal or ice cream!
If you are like me and keep an abundance of bread in your house, I recommend this bread bin! It’s absolutely perfect! (Affiliate link!)
To my sweet friend, Rachel:
You are wonderfully made & an awesome Mama & I cannot wait to meet baby Thomas. You are precious to this world and we loved celebrating you!
- 2 baguettes sliced about ½ inch thick
- 2 pounds of strawberries (Note, you could use ANY Berry you want or even a mixture!)
- 8 ounces of Mascarpone Cheese
- 1 cup of heavy whipping cream
- 1/3 cup + 2 tablespoons of granulated sugar
- ½ stick of salted butter (4 tablespoons)
- Fresh mint for garnish
- Remove tops from all berries and slice thin vertically pieces. (Rinse prior to this!)
- Place 1/3 cup of granulated sugar into container with berry slices and shake around. Ideally, in the fridge overnight is best but, they are ready to go technically in as short as 1 hour.
- Keep refrigerated until ready to use. Do not do this step more than 1 day ahead of serving.
- For best results I remove the mascarpone cheese and let it soften. Usually about 2 -4 hours ahead of time. Once that is ready you want to use a mixer and make your whipped cream.
- Mix 1 cup of heavy whipping cream & remaining granulated sugar on highest setting until you see firm peaks. Be careful not to overbeat or you’ll break the whipped cream.
- Using a spatula mix the whipped cream INTO the mascarpone gently until all are incorporated. Use within 4 hours of preparing to ensure best results.
- Slice bread into ½ inch slices. Heat a skillet to medium heat and melt 1 tablespoon of butter.
- Once melted, lay slices of bread into pan and cook on each side for aprox. 3-5 minutes depending on how toasted you prefer them. I appreciate a little skillet marks or even smidges of charred toast.
- You will have to cook them in batches depending on how large your pan is. You’ll need a total of 4 tablespoons of butter total. Example, if you cook them all in two batches you’ll add two tablespoons instead of just one.
- Remove toast to a resting area but, not the serving platter to avoid crumbs getting everywhere while you assemble. I try and try and I still never can avoid them though. Such is life.
- Spread Mascarpone mixture to slices of toast. About 1 tablespoon.
- Spread strawberries on top making sure to include a little of the juice they’ve made after sitting in sugar.
- Top with chopped mint and watch ‘em disappear! They are so good and honestly very easy!!
- Note: These are wonderful leftover for the next couple days if that happens! If you have excess cream or berries they are great on their own or atop cereal or ice cream!