Berry bruschetta: Your best summer mileage reward
In summer, there's nothing better than the taste of juicy fresh produce. After a weekend run, this simple but delicious berry bruschetta is just the thing that runners want to see on their plates.
Sharing recipes has become an integral part of most of my friendships. This usually means people share recipes with me and then I make it for them. It’s a perfect scenario – I get to remain my controlling self in the kitchen, and the recipe-sharer gets to indulge in their chosen meal. For the final of the Euro Cup, I went over to my favourite family’s house for brunch and was welcomed with a glorious food spread. One of the dishes was berry bruschetta: a perfect summer brunch component with the fresh berries, a drizzle of honey and a creamy spread of cheese. While I was at home visiting my family I recreated this dish for lunch with my mum and sister. It was a hit!
RELATED: The snack: Gourmet toasts for hungry runners
Berry Bruschetta
INGREDIENTS
– 1 baguette, cut into ¼ inch thick slices
– 1 cup ricotta cheese
– 2 tbsp lemon juice
– 1 tbsp honey
– pinch of salt
– 1 cup fresh mixed berries (strawberries, cherries, blueberries, etc.)
– olive oil
– balsamic vinegar reduction
DIRECTIONS
1. Preheat the oven to 425°.
2. Slice the baguette into ¼–inch slices and place on a baking sheet.
3. Drizzle the bread with olive oil and place in the oven for 10 mins or until golden brown.
4. While the bread is baking, combine the ricotta, honey, lemon juice and salt in a bowl.
5. Slice any larger pieces of fruit (like strawberries and cherries) into little pieces.
6. Once the bread is crispy, spoon the ricotta mixture onto the bread and top with fruit. Drizzle the balsamic reduction and serve immediately.
RELATED: A runner’s summer menuÂ