We went berry picking and as I was cleaning up the strawberries there were little ones in the mix that were ripe and juice and I was trying to decide what to make with them. My husband came home with a loaf of organic french bread and I got an idea. I knew we had a lot of other berries to use up and I decided to make Berry Bruschetta. This is great for breakfast, a dessert, or even an afternoon tea.
Berry Bruschetta
Makes 4 servings
1c fresh strawberries, sliced or chopped (we had small ones so I just quartered them)
1c fresh blueberries
1c fresh raspberries
1 loaf french bread (if your loaf is large you may need double the berries and coconut oil, it would serve more)
1tsp coconut palm sugar
1/2tsp cinnamon
1TBSP coconut oil
To make it cold in a bowl combine the berries together, ours were naturally sweet so I didn’t add any additional sweetener to them. Preheat oven to 400. In a small bowl mix together cinnamon and coconut palm sugar. Slice french bread in half lengthwise, brush with coconut oil, and sprinkle with cinnamon sugar mixture (you might not use it all). Place in oven to toast bread. We had a skinny small loaf of french bread so our bread was toasted and brown on the edges in 5 minutes. The cooking time will depend on the size of your bread so I would start checking at 5 minutes. Remove bread from the oven, slice into sections and top with fresh berries and optional chopped fresh mint for garnish if desired. Enjoy!
Alternatively you can mix the berries and coconut oil together and heat on the bread if you want the berries warm.
