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.
Tropical Breakfast Bruschetta Recipe
For The Rusk Toast:
- 1 stale French (aka sweet) baguette cut into 1/2-inch slices
- 5 tablespoons unsalted butter
- 1/2 cup unrefined cane sugar
- Vanilla Greek yogurt
- 1 medium lime for garnish
For The Bruschetta:
- Mango, strawberries, and pineapple trimmed and thinly sliced
- Honey for garnish
- Toasted macadamia nuts 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.
- 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.