Strawberry brunch bruschettas

Ingredients

·         2 slices good-quality fruit & nut bread

·         50g unsalted butter

·         200g ripe strawberry, halved

·         4 tbsp clear honey

·         ¼ tsp vanilla

 bean paste (or use extract)

·         3 tbsp toasted flaked almond

·         pinch of sea salt flakes

·         4 tbsp ricotta(or more, if you like)

Method

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