Fresh Fruit & Toasted Walnut Bruschetta
Bruschetta for dessert—why not? Fresh fruit and crunchy walnuts partner up to make a healthy but craveable topping for toasted pound cake. Chef Curry developed this recipe for a chef competition, and it’s a winner as a sweet ending to a meal or an anytime snack. The whipped cream is optional.
6 oz. blueberries
6 oz. strawberries
6 oz. raspberries
1/2 cup chopped fresh mint
6 oz. walnuts, toasted
1 tbsp. balsamic glaze
1 tbsp. raw sugar
12 slices pound cake
4 tbsp. butter, softened
1 1/2 cups heavy cream, whipped
Fresh mint sprigs
1. Dice berries and place in medium bowl. Add chopped mint and walnuts; toss to combine. Add balsamic glaze and sugar; toss again. Set aside.
2. Spread pound cake slices lightly with butter. Grill pound cake until lightly browned on both sides.
4. For service, place pound cake on dessert plate and top with berry mixture. Garnish with whipped cream and mint sprigs.