Pound cake, cut into 1-inch slices. (Pound cake from your grocery’s frozen dessert section is perfect for this recipe!)
2 tablespoons butter
1 pint each of fresh strawberries, quartered, fresh blueberries and fresh blackberries
¾ cup of strawberry sauce (Look in the baking aisle for Lucky Leaf Toppers – Strawberry)
½ pound white chocolate – two packages
1 cup heavy cream
Powdered sugar to garnish
- Break up the white chocolate bars into small pieces and heat in a double-boiler until melted. Gradually add the cream, stirring until it is blended with the chocolate. You may not need to use the whole cup of cream. You just want it to be the right consistency for “drizzling”. Turn off the heat, but leave the sauce in the top pan of the double-boiler to keep it warm.
- In a medium bowl, mix together the fruit and the strawberry sauce. Set aside while you brown the cake.
- To brown the cake, melt 2 tablespoons of butter over medium-high heat in a large non-stick skillet. Place the cake slices in the pan and brown for about 2 minutes on each side, or until they are a golden- brown color.
- To assemble the fruit bruschetta, place a cake slice on a saucer. Spoon some fruit mixture on top of the slice. Dust with powdered sugar and drizzle the white chocolate sauce on top.