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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chef Matt Nicholson Maggiano's Little Italy at Willow Bend Ingredients:
1 lb cake, sliced 1-inch thick pieces |
2 tablespoons butter |
1 pint fresh strawberries, washed & quartered |
1 pint fresh blueberries, washed |
1 pint fresh blackberries, washed |
6 ounces strawberry sauce |
1 lb white chocolate |
1/2 quart heavy cream |
powdered sugar, for garnish |
Directions:
1. Preheat griddle to 400 degrees.
2. Even coat griddle with whole butter and place pound cake on griddle to brown evenly on both sides.
3. Place individual browned pound cake slices on plates.
4. Mix fruite in small mixing bowl with strawberry sauce.
5. Place fruit mixture on each slice of browned pound cake.
6. Garnish with powdered sugar.
7. Melt white chocolate and cream together in double boiler over medium heat.
8. Drizzle over fruit bruschetta and serve.
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