Fresh Fruit & Toasted Walnut Bruschetta
Why not bruschetta for dessert? 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 competition among Sysco chefs, 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
- Dice berries and place in med. bowl. Add chopped mint and walnuts; toss to combine. Add balsamic glaze and sugar; toss again. Set aside.
- Spread pound cake slices lightly with butter. Grill pound cake until lightly browned on both sides.
- For service, place pound cake on dessert plate and top with berry mixture. Garnish with whipped cream and mint sprigs, if desired.