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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!
Servings
6
6
Cuisine Type
- american
Day Part
- dessert
Menu Part
- dessert
Main Ingredient
- Berries
- Nuts
Source: California Walnuts
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!
Ingredients
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
Steps
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.
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