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Colomba Easter Toasts with Balsamic Strawberries
Macerating strawberries with sugar and balsamic vinegar brings out their natural sweetness and adds a tart and tangy dash of flavour. Spoon them over golden slices of toasted colomba and serve with a generous dollop of Greek yogurt for the perfect spring breakfast.
Ingredients
- 250g strawberries
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- 2 thick slices of colomba
- A sprig of mint
- Greek yogurt, to serve
Prep: 10 mins + macerating | Cook: 5 mins
Method
1. Hull the strawberries, quarter them and pop them in a bowl. Add 1 tbsp each sugar and balsamic vinegar. Gently stir to mix, then leave the strawberries to macerate for 30 mins-1 hr.
2. When you're ready to serve, slice 2 thick slices from the centre of the colomba. Toast under a preheated grill or in a griddle pan over a medium heat for around 2 mins on each side. Keep your eye on them and take out of the heat as soon as they're golden brown on both sides.
3. Finely chop a couple of mint leaves. Stir them into the strawberries.
4. Halve the slices of toasted colomba and put 2 halves on each plate. Top with a few spoonfuls of Greek yogurt and then load with the strawberries and spoon over any juices from the bowl.
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(91p per 100g)
Packaged in a returnable pot.
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