This is another one of those recipes where, when I read the title, I thought it was going to be something and then, when I saw the recipe, it was A LOT different than what I had pictured in my head. I don’t know about anyone else, but when I hear berries, I traditionally think of dessert (unless it’s in a salsa for fish or something). When I first heard the name of the recipe, Berry Bruschetta, dessert is exactly what came to my mind! So, when I read the recipe and it was not really so much a desserty kind of thing, I was a little sad… It was really not very much like a dessert at all, especially with a French baguette as the Bruschetta part! Ugh.
So, I headed to the store to get all of the stuff I wanted for my own “Berry Bruschetta.” I had planned to do strawberries, but hadn’t thought much farther than that until I saw the blackberries and blueberries on sale. Then, those HAD to go in, too! I didn’t want the dessert to be real heavy or anything like that, so kept it quite simple… I chopped up the berries and then macerated them in the powdered sugar for a little bit. And, because I love wine, I threw a little bit of that in there too! How can you go wrong with a little bit of sweet, sparkly Moscato goodness?! And, for the bread, I wanted something that definitely could not have any hint of savory aspect whatsoever. Because I didn’t plan on making any bread, which you could very easily do and substitute, I just picked up a package of the already baked and sliced loaf cake from the bakery department at my local market. This Berry Bruschetta was quite divine, I must say!
16 oz. fresh strawberries, diced
12 oz. fresh blackberries, halved
11 oz. fresh blueberries, halved
2 Tbsp. confectioners’ sugar
2 Tbsp. Moscato d’Asti (recommend Luccio or Cupcake brand)
1 - 1½ Tbsp. chopped fresh mint
1 (16 oz.) pkg. sliced lemon loaf cake
Almond oil, optional
Combine the fruit in a medium bowl and sprinkle with the confectioners’ sugar; mix gently and allow it to sit for at least 30 minutes. After allowing the fruit to macerate for at least 30 minutes, stir the Moscato and fresh mint into the fruit mixture.
Preheat the broiler in the oven.
Place the cake slices on a large heavy baking sheet and toast under the broiler for 7 to 10 minutes until the slices turn golden brown, turning once so that the sides brown evenly. Serve the fruit mixture on top of the browned loaf cake; drizzle with a small amount of almond oil, if desired, and sprinkle with sliced almonds.