Strawberry brunch bruschettas

• slices good-quality fruit & nut bread↗2
• unsalted butter↗50g g
• ripe strawberry↗200g g

  halved

• clear honey↗4 tbsp tbsp
• vanilla↗¼ tsp tsp

  bean paste (or use extract)

• toasted flaked almond↗3 tbsp tbsp
• pinch of sea salt↗

  flakes

• ricotta↗4 tbsp tbsp

  (or more, if you like)

Step-by-step instructions

1. 1

   Toast the bread in the toaster or on a griddle pan for a stripy effect. Melt one-quarter of the butter in a frying pan. When it foams, add the strawberries, cut-side down, and fry over a high heat for 2 mins or until starting to caramelise. Add the remaining butter, the honey and vanilla, and swirl to make a sticky sauce. Stir in the almonds and salt.

2. 2

   Dollop or spread the ricotta onto the hot toast, then spoon over the hot berries and honey-nut butter. Serve straight away.