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Cut the brioche into thick slices about 4 cm thick. Carefully trim off the crusts so that you end up with neat rectangles. Don't throw the crusts away; set them aside.
Scoop out a little bread crumb from the center of the brioche so you can fill it with the strawberry mixture later. Heat a nonstick skillet over medium heat and add a generous pat of butter. Have a few baking sheets ready and sprinkle a little vanilla sugar over them.
Remove the green tops from the strawberries.
Once the butter has completely melted, fry the brioche on both sides.
Meanwhile, roughly chop the strawberries, sprinkle a little vanilla sugar over them, and mash them into a puree. Make sure there are still a few pieces of strawberry left in the puree. Place the mixture in a small strainer and collect the juice.
For the pesto, use a mortar. Add a generous handful of fresh basil, the pine nuts, and a small splash of olive oil. Crush everything into a paste. Gradually add more basil as the mixture begins to take shape.
Add the juice from the strawberry puree to the pesto and mix again. For an extra rich flavor, add a little honey and the grated zest of a lime.
Don't forget the brioche: the slices need to be evenly caramelized for the best results.
Dip the brioche in the melted butter once more, and then in the sugar. Return the slices to the pan so that a very thin caramelized layer forms.
Add the crusts and crumb from the brioche. Chop everything very finely so you can make a small brioche crumble. Add pumpkin seeds to turn it into a kind of granola. Chop the mixture finely once more and add the brioche crumbs and pumpkin seeds to the previously buttered pan.
The mixture should become crispy. You can add a little sugar if you like. Stir well with a wooden spoon so that everything toasts evenly. The mixture should sizzle and turn golden brown. Then turn off the heat and spread the mixture out on a baking sheet to cool.
Now it’s time to plate the dish. Take the bruschetta and fill the center with the strawberry mixture. Then add a little pesto. To finish, slice a few nice strawberries and place them on top. Top with some brioche crumble and a few pretty basil leaves for extra color.
Now all that's left is to taste it. Enjoy!
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Ingredients
for
6
persons
person
For the bruschetta
200 g brioche
250 g strawberries
50 g pine nuts
100 g pumpkin seeds
½ bunch of basil
1 tbsp honey
1 lime
Butter
Sugar
Salt
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30
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Cut the brioche into thick slices about 4 cm thick. Carefully trim off the crusts so that you end up with neat rectangles. Don't throw the crusts away; set them aside.
Scoop out a little bread crumb from the center of the brioche so you can fill it with the strawberry mixture later. Heat a nonstick skillet over medium heat and add a generous pat of butter. Have a few baking sheets ready and sprinkle a little vanilla sugar over them.
Remove the green tops from the strawberries.
Once the butter has completely melted, fry the brioche on both sides.
Meanwhile, roughly chop the strawberries, sprinkle a little vanilla sugar over them, and mash them into a puree. Make sure there are still a few pieces of strawberry left in the puree. Place the mixture in a small strainer and collect the juice.
For the pesto, use a mortar. Add a generous handful of fresh basil, the pine nuts, and a small splash of olive oil. Crush everything into a paste. Gradually add more basil as the mixture begins to take shape.
Add the juice from the strawberry puree to the pesto and mix again. For an extra rich flavor, add a little honey and the grated zest of a lime.
Don't forget the brioche: the slices need to be evenly caramelized for the best results.
Dip the brioche in the melted butter once more, and then in the sugar. Return the slices to the pan so that a very thin caramelized layer forms.
Add the crusts and crumb from the brioche. Chop everything very finely so you can make a small brioche crumble. Add pumpkin seeds to turn it into a kind of granola. Chop the mixture finely once more and add the brioche crumbs and pumpkin seeds to the previously buttered pan.
The mixture should become crispy. You can add a little sugar if you like. Stir well with a wooden spoon so that everything toasts evenly. The mixture should sizzle and turn golden brown. Then turn off the heat and spread the mixture out on a baking sheet to cool.
Now it’s time to plate the dish. Take the bruschetta and fill the center with the strawberry mixture. Then add a little pesto. To finish, slice a few nice strawberries and place them on top. Top with some brioche crumble and a few pretty basil leaves for extra color.
Now all that's left is to taste it. Enjoy!
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Cut the brioche into thick slices about 4 cm thick. Carefully trim off the crusts so that you end up with neat rectangles. Don't throw the crusts away; set them aside.
Scoop out a little bread crumb from the center of the brioche so you can fill it with the strawberry mixture later. Heat a nonstick skillet over medium heat and add a generous pat of butter. Have a few baking sheets ready and sprinkle a little vanilla sugar over them.
Remove the green tops from the strawberries.
Once the butter has completely melted, fry the brioche on both sides.
Meanwhile, roughly chop the strawberries, sprinkle a little vanilla sugar over them, and mash them into a puree. Make sure there are still a few pieces of strawberry left in the puree. Place the mixture in a small strainer and collect the juice.
For the pesto, use a mortar. Add a generous handful of fresh basil, the pine nuts, and a small splash of olive oil. Crush everything into a paste. Gradually add more basil as the mixture begins to take shape.
Add the juice from the strawberry puree to the pesto and mix again. For an extra rich flavor, add a little honey and the grated zest of a lime.
Don't forget the brioche: the slices need to be evenly caramelized for the best results.
Dip the brioche in the melted butter once more, and then in the sugar. Return the slices to the pan so that a very thin caramelized layer forms.
Add the crusts and crumb from the brioche. Chop everything very finely so you can make a small brioche crumble. Add pumpkin seeds to turn it into a kind of granola. Chop the mixture finely once more and add the brioche crumbs and pumpkin seeds to the previously buttered pan.
The mixture should become crispy. You can add a little sugar if you like. Stir well with a wooden spoon so that everything toasts evenly. The mixture should sizzle and turn golden brown. Then turn off the heat and spread the mixture out on a baking sheet to cool.
Now it’s time to plate the dish. Take the bruschetta and fill the center with the strawberry mixture. Then add a little pesto. To finish, slice a few nice strawberries and place them on top. Top with some brioche crumble and a few pretty basil leaves for extra color.
Now all that's left is to taste it. Enjoy!
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.