I saw this sweet breakfast bruschetta being made on TV awhile ago by a former contestant on Masterchef, Debra Sederlan, and I bookmarked the recipe with the plan to make it that very weekend. Well it didn’t happen then but eventually I got around to it and it was everything I hoped it would be. Decadent, flavoursome and a wholesome start to a weekend.
Debra recommends a fresh sourdough loaf from a local bakery and it is worth it. All the flavours together balance – the sourness of the bread, tartness from the apples, sweetness from the dates, sweetness from the walnut, honey syrup and the creaminess from the orange ricotta. Everything just ties together so beautifully and it feels like a luxurious breakfast.
The surprise for me was that my two older kids were in raptures with it too! They couldn’t finish it all as it is a little rich but they loved it. We had a fruit platter of honeydew and blueberries too which freshened up our breakfast. This is something you would make for a special breakfast as it requires a bit of time but the results are indeed worth it.
apple breakfast bruschetta
(slightly adapted from a recipe by Debra Sederlan)
3 Granny Smith apples, sliced into wedges (reserve a quarter for serving)
zest and juice of 1 lemon
50 g butter
12 fresh dates, pitted and torn in half
2 teaspoons honey (optional)
walnut honey syrup
125g unsalted butter
2 teaspoons cinnamon
1/4 cup lemon juice
250g fresh ricotta
zest of 1 orange
1 dessertspoon fresh orange juice
Preheat oven to 160 degrees C (320 degree F).
Place the apple wedges into a large frying pan with the 50g butter, zest and juice from lemon. Cook on high heat until the butter starts to foam then turn down the heat to a simmer. Cook for 15 minutes, or until the apple has softened slightly but still hold their shape, turning the apples gently from time to time.
Add the dates and the honey and cook for a few more minutes.
Meanwhile, place the walnuts on an oven tray and bake for 5-8 minutes until just toasted. You don’t want the walnuts to darken or they will taste bitter. Roughly chop the walnuts.
For the syrup place the honey, butter and lemon juice into a small saucepan and stir over a high heat until it reaches a rolling boil then leave it bubble for 2 -3 minutes. Turn down the heat to a simmer and tip in the chopped walnuts. Give it a bit of a whirl then take off the heat.
Mix together the ricotta, orange zest and juice.
Slice the sourdough into chunky diagonal slices and drizzle over a little olive oil. Cook on a hot griddle until the bread is nicely toasted with griddle marks. (Admittedly, I just skipped this step as I was pushed for time and just sliced the bread and popped the pieces in the toaster which was perfectly fine but I’m sure the results would have been better if I put in the extra effort – next time!)
To serve, place the toasted sourdough on each plate, thickly spread over the orange ricotta, top with cooked apple slices and a couple of dates. Quickly bring the walnut syrup back to the boil for a few seconds then drizzle this over the top of the bruschetta. Top with a few slices of the reserved fresh apple slices then stand back and admire how beautiful it all looks on the plate!