Summer Berry Dessert Bruschetta is the perfect sweet ending to any summer soiree. Golden buttery brioche is dolloped with vanilla marscapone cream and sweet summer berries.
Author:Aly M. Cleary
Total Time:30 minutes
10 slices of brioche bread
2/3 cup of fresh blueberries, rinsed and drained
2/3 cup of fresh blackberries, rinsed and drained
2 tablespoons of Dixie Crystals granulated sugar, divided
Zest and juice of 1/2 a lemon
1/2 cup of marscapone
3 tablespoons of Greek yogurt
1 teaspoon of pure vanilla extract
Heat oven to 350 degrees F.
Slice the brioche bread slices in half to make 20 brioche bites.
Place the brioche slices on a baking sheet and place in the oven. Bake the slices for 10 – 15 minutes, until golden on each side, turning the slices over halfway through.
Set some of the fresh blueberries and blackberries aside.
In a medium sized bowl, place the remaining blueberries and blackberries along with a tablespoon of sugar, lemon zest and lemon juice.
Let the berries macerate for about 15 minutes or so. Roughly mash the berries with a fork or spoon (or in my case, cocktail muddler) and then tumble the remaining whole blueberries and blackberries in the bowl. Fold everything together and set aside.
In another bowl, whisk together the marscapone, Greek yogurt, vanilla extract and the remaining tablespoon of sugar until everything is mixed through.
Spread some of the vanilla marscapone on the brioche slices and add some of the sweet macerated berries on top.