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Breakfast Bruschetta

Featured in the Honolulu Star-Advertiser on January 13, 2021.
Recipe compliments of Koko Head Cafe.

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Ingredients:

Macadamia Nut Brittle

Rusk:

  • 8 tablespoons butter, room temperature
  • 10 tablespoons granulated sugar
  • Pinch salt
  • 1/2 teaspoon vanilla
  • 16 slices French bread, cut in 1/2-inch thick slices

Yogurt:

  • 1 cup Greek yogurt, strained overnight
  • 1/4 cup toasted macadamia nuts, finely chopped
  • 1 tablespoon honey
  • Pinch sea salt

Fresh fruit:

  • 8-12 pieces large strawberries, hulled, thinly sliced
  • 1/8 wedge pineapple, thinly sliced
  • Cleaned papaya and/or mango, thinly sliced, 2-inch pieces
  • Lime zest

Directions:

Rusk:

  1. In a small bowl, combine butter, sugar, salt, and vanilla; mix until well combined.
  2. Keep soft for spreading or refrigerate until ready to use and allow to come to room temperature before using.
  3. Heat oven to 300°F.
  4. Line baking pan with parchment paper.
  5. Spread butter-sugar mixture on both sides of baguette slices edge to edge.
  6. Bake for 25 min, flip and bake for another 15-20 minutes until both sides are golden brown.
  7. Allow rusk to cool to room temperature.
  8. Keep in an airtight container in a cool dry place up to 4 days.
  9. To refresh, heat at 300°F for 5 minutes.

Yogurt:

  1. In a small bowl, mix all ingredients well; refrigerate.
  2. To assemble, spread macadamia nut yogurt on rusk.
  3. Layer sliced fruits on yogurt.
  4. Garnish with lime zest.

Makes 16 pieces or serves 8.

Approximate Nutrient Analysis per slice (based on 1 pound loaf French Bread):
160 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 250 mg sodium, 23 g carbohydrate, 0 g fiber, 9 g sugar, 3 g protein

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