This Tropical Breakfast Bruschetta is inspired by the bruschetta Chef Lee Anne Wong serves at her Oahu restaurant, Koko Head Cafe, which was t...
This Tropical Breakfast Bruschetta is inspired by the bruschetta Chef Lee Anne Wong serves at her Oahu restaurant, Koko Head Cafe, which was the first stop on our Off Menu: Honolulu episode. I love that this bruschetta combines local fruit and flavors (like pineapple and macadamia nuts) but modernizes it. The coolest part about it to me is the toast, which is a take on a sweet buttery Japanese baked cracker known as rusk. Her cooking and this recipe really reflect food in Hawaii right now - it's is a little indulgent, has influences of the local ethnic groups, and uses local food.
cut into 1/2-inch slices
trimmed and thinly sliced
for garnish
for garnish
for garnish
To Make The Rusk Toast: Heat oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and nest a wire rack inside the baking sheet.
Place sugar in a shallow plate. Brush each slice of bread with butter then dip the bread in the sugar and tap off any excess sugar. Place the bread on the wire rack.
Bake until the bread is golden brown, about 12 to 15 minutes. Remove the baking sheet from the oven and allow the toast to cool completely before assembling.
Rusk toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.
To Assemble The Breakfast Bruschetta: Top each toast with a smear of yogurt then arrange a bit of the pineapple, mango, and strawberries on top. Drizzle with honey then grate some macadamia nuts then lime zest over the top and serve.
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