Thursday, March 23, 2006

Fruit Bruschettas 

With spring here (ignore the snow on the ground - it'll be gone by morning), fruit will start ripening - strawberries, blackberries, raspberries, cherries, loganberries, cloudberries, plums, grapes, peaches, pears, apples - fruit season is upon us.

But in this transitory time between winter cozy eats and refreshing summer snacks, there's a desire for both cozy and refreshing.

So, we at the Cracked Cauldron Test Kitchen stumbled upon fruit bruschettas!

The discovery happened when I prepared bread for bruschetta and really wanted Devonshire Cream Tarts. So, halfway through making bruschetta, instead of topping it with savories, I slathered on a bit of dense full cream and topped it with some thawed berries from last year's harvest (blackberries and blueberries).

It was amazing - the cozy comfort of crisp bread, the rich cream, the sweet fruit - just a touch savory, and a touch sweet - and a lot decadent.

When the Cracked Cauldron opens, this will definitely have a place on our spring menu.

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