«previous next»Sunday 30th July 2006Toasted Vanilla Sponge Bruschetta - Two Winter Fruit Ways! | |||||||||||||||||||||
I first came across the idea to toast sponge cake in Rick Stein's Food
Heroes Book, where he serves a large wedge of toasted sponge with a gorgeous blackcurrant fool. The idea really
appealed to me and influenced me into trying other ways to serve the toasted sponge like here as a sweet sort of
bruschetta for Hay Hay it's Donna Day Round #4! - Brilliant
Bruschetta Here I simply used a couple of winter fruits from my fruit bowl, yummy kiwifruits and persimmon, and some feta that was also already in my refrigerator. They were very yummy and I would definitely make them again. However I guess I would have liked to have made the kiwifruit version together with a chiffonade of fresh mint leaves, naturally I have no mint in the garden at the moment. After we finished gobbling them up, I enjoyed imagining many different toppings to enjoy on the toasted sponge slices when summer returns downunder! Like mascarpone, peaches and raspberries dusted with icing sugar or crème fraîche with apricots and crystallised ginger, topped shavings of dark chocolate. Or some softened Nutella folded through Frangelico spiked whipped cream and sprinkled with blueberries to name just a few. Mmmm! And I'm pretty sure Donna Hay would approve of these sweet bruschetta ideas too! Do you agree?
Remember it's not too late to send me your own Brilliant Bruschetta for Hay Hay it's Donna Day #4! | |||||||||||||||||||||
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