Mixed Berry Bruschetta With Whipped Yogurt Spread

Mixed Berry Bruschetta With Whipped Yogurt Spread
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Last week we had the privilege of attending a beautiful benefit brunch put on by the talented Sasha Sewrdloff, blogger at Tending The Table. While seated in Sasha’s lovely home, we heard all about the impressive organization she was raising money for City Fruit, and were then served some remarkable food.


We used the same concept of straining the yogurt and added the mascarpone to obtain a perfect, creamy texture with a hint of sweetness.

Mixed Berry Bruschetta With Whipped Yogurt Spread

While everything was beyond delicious, perhaps what made the greatest impression on us was the starter; amaretto and thyme roasted apricots served over strained yogurt with sesame granola clusters. That small bowl was packed with so much flavor! Once the meal was completed, we joined Sasha in the kitchen and she shared what went into making that perfect yogurt bowl.

We discovered the yogurt was not only strained in cheesecloth for 4 hours (causing it to leach liquid and become more firm) but mascarpone was added to it, as well. It’s been over a week now and we still can’t get that yogurt out of our minds, so we put our heads together and came up with a way to incorporate it into a sweet berry bruschetta just in time for 4th of July. We used the same concept of straining the yogurt (which has the added benefit of keeping the bread from getting soggy) and added the mascarpone to obtain a perfect, creamy texture with a hint of sweetness. We kept this recipe decidedly simple, because we know how busy holiday weekends can be, and with beautifully ripe berries and this amazing yogurt, simple is more than enough. We absolutely love it, and we’re hopeful you will too.

Mixed Berry Bruschetta With Whipped Yogurt Spread

Mixed Berry Bruschetta With Whipped Yogurt Spread

Serves 12

Ingredients

1 large loaf challah bread
2 cups plain greek yogurt
8 oz mascarpone
1 cup blueberries
1 cup raspberries
1/2 cup strawberries, sliced
1/2 cup cherries, pitted and halved
1/2 cup raw honey

Method

  1. Place a double layer of cheesecloth over a colander and set it over a plate or bowl. Scoop yogurt into the cheesecloth and let it strain for 4 hours.
  2. Slice challah bread into 12 -1 ½ in slices. Place bread slices on a baking sheet and toast each side under a broiler. Using a standard broiler you will only need 1-2 minutes on each side.
  3. Using a kitchen stand or hand mixer, whip strained yogurt and mascarpone together until smooth and fluffy.
  4. In a separate bowl gently stir blueberries, raspberries, strawberries and cherries until their own juices begin to lightly coat themselves.
  5. Divide the yogurt mixture evenly onto the 12 slices of bread. Carefully scoop some berries out and place them on top of the yogurt. Drizzle with 2 teaspoons each with raw honey and serve.