Description
A delightful brunch dish combining roasted mulberries with creamy chèvre on toasted bread, enhanced by orange zest and fresh thyme.
Ingredients
Scale
- 2 cups mulberries
- Zest and juice of 1 orange
- 1 teaspoon fresh thyme leaves
- 4 slices of bread (e.g., sourdough or baguette)
- 4 ounces chèvre (goat cheese)
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the mulberries with olive oil, honey, orange zest, orange juice, thyme, salt, and pepper in a bowl until well-coated.
- Spread the mixture onto a baking sheet and roast for about 15-20 minutes or until the mulberries are soft and syrupy.
- Toast the bread slices until golden and crisp.
- Spread the chèvre generously on each slice of toast.
- Top the chèvre with the roasted mulberries and drizzle any remaining syrup over the fruit. Serve immediately.
Notes
For a vegan option, replace chèvre with cashew cream or a vegan cheese spread. Use gluten-free bread for a delightful alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg