Family friendly

Bruschetta with baked strawberries and honey ricotta

Name: Bruschetta with baked strawberries and honey ricotta
Yield: 6
Ingredients: 1kg strawberries, hulled, halved if large; Finely grated zest and juice of 1 orange, plus extra zest to serve; 1/4 cup (90g) honey; 1 vanilla bean, split, seeds scraped or 1 tsp vanilla-bean paste; 4 thick slices brioche; 1 cup (240g) ricotta; 1 tsp vanilla-bean paste; 1 tbs honey; Finely grated zest of 1/2 orange

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by Silvia Colloca

Cook and author

Oct 20, 2015

Baked strawberries with honey ricotta will be the stars of your next brunch spread.

1kg strawberries, hulled, halved if large
Finely grated zest and juice of 1 orange, plus extra zest to serve
1/4 cup (90g) honey
1 vanilla bean, split, seeds scraped or 1 tsp vanilla-bean paste
4 thick slices brioche

Honey ricotta

1 cup (240g) ricotta
1 tsp vanilla-bean paste
1 tbs honey
Finely grated zest of 1/2 orange

Method

1.

Preheat the oven to 180°C. Line a baking dish with baking paper. Add strawberries, orange zest and juice, honey and vanilla pod and seeds, and toss to combine. Bake for 20 minutes or until berries are soft. Set aside to cool.
2.

Preheat grill to high. Toast brioche for 1-2 minutes each side until golden.
3.

Meanwhile, for the honey ricotta, place the ricotta in a large bowl and beat with a wooden spoon to loosen. Add the vanilla-bean paste and stir to combine. Transfer to a serving bowl. Drizzle with honey and sprinkle with orange zest.
4.

To serve, spread the ricotta over brioche, top with strawberries and drizzle with strawberry syrup.