Balsamic Strawberry Brioche Toast

5 from 3 votes

Balsamic Strawberry Brioche Toast

Crisp & sweet Brioche toast piled high with marinated strawberries, dripping with homemade balsamic syrup and topped off with vanilla Mascarpone. Make time over the weekend to linger over this lively breakfast/brunch.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast/ Brunch

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 521kcal

Author: Jane Coupland

Ingredients

500 g/ 3 cups Fresh strawberries
4 tablespoon Vanilla caster sugar
3 tablespoon Balsamic vinegar
250 g/ 1 ⅛ cup Mascarpone cheese
2 tablespoon Icing (confectioner's) sugar
½ teaspoon Vanilla bean paste
4 tablespoon Water
4 slices Brioche bread

Instructions

Begin by removing the green tops from the strawberries and halving or quartering the fruit, depending on size. Put into a medium bowl
Sprinkle the vanilla sugar over the strawberries. Pour in the balsamic vinegar. Toss gently. Set aside for 15-20 minutes, stirring once
Meanwhile, beat the Mascarpone with the vanilla bean paste until smooth. Sieve the icing sugar into the bowl and mix well
After 20 minutes, put the 4 tablespoon of water into a small saucepan and drain the liquid from the strawberries into this pan. Set on a high heat and boil for 5-10 minutes until reduced by half and beginning to thicken. Remove from the heat
Toast the brioche, then pile the strawberries onto the toasts. Divide the balsamic syrup between the plates and top with a large scoop of the Mascarone
Serve immediately

Notes

1. Don't be alarmed by the small volume of syrup this recipe makes. A little goes a long way - each plateful should get 2-3 teaspoon of balsamic syrup. 2. The strawberries do not store well once marinated - serve within an hour. 3. If you want to serve the balsamic strawberries as a dessert just follow up to stage 2. After 20 minutes stir and serve (with all of the fantastic juice) in small bowls with a scoop of vanilla ice cream if desired.

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