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. Her cooking reflects food in Hawaii right now: a little indulgent, has influences of the local ethnic groups, and uses local food.
1stale French (aka sweet) baguettecut into 1/2-inch slices
5tablespoonsunsalted butter
1/2cupunrefined cane sugar
Vanilla Greek yogurt
1mediumlimefor garnish
For The Bruschetta:
Mango, strawberries, and pineapple trimmed and thinly sliced
Honeyfor garnish
Toasted macadamia nutsfor garnish
Instructions
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.