This wholesome recipe offers an exclusive sneak peek into the new cookbook Savor The Golden Hour: Nantucket-Inspired Summer Recipes For Every Table by chef and Struesli Founder Adrienne Lufkin.
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Fruit Sandwich
When I was in college in Boston, I worked at a great little café called Panificio on Charles Street. They served an incredible brunch, and the line was always out the door on weekends. It was there that I was introduced to the magic of mascarpone cheese. The chef created open-faced breakfast sandwiches that were unlike anything I had seen before, each one more interesting and exotic than the last. He layered ingredients such as walnut butter or mascarpone and fresh fruit over rustic bread, finishing it off with a thick drizzle of honey.
I started making my own versions, both for myself and for the family I was nannying for out on Nantucket. David, the father, used to poke fun at those “fruit sandwiches” I made for the kids to sneak more fruit into them. But when he finally tasted one, he loved it and asked me to make some for him too.
A nice crusty artisanal sourdough or walnut-raisin bread is my preferred base, but I’ve used gluten-free and Ezekiel bread too. Warm toasty bread, a generous smear of creamy cool mascarpone cheese, colorful fresh berries, floral honey, and the buttery and nutty crunch of Struesli. The combination is unexpected and leaves you wanting another! It’s truly a breakfast that feels like a treat!
Total Time: 10 Minutes
Yield: 1 Serving (Easily multiplied for a crowd)
Ingredients:
- 1 large slice or 2 smaller slices of good artisanal sourdough bread
- 2 Tbsp. mascarpone cheese
- 3 fresh strawberries, washed, hulled, and sliced
- ¼ cup fresh blueberries
- 1 Tbsp. local honey (or desired amount)
- 1 Tbsp. Struesli Original Granola Redefined or chopped nuts of choice (optional)
Instructions:
- Toast the bread to your desired doneness. While it’s still warm, spread a generous layer of mascarpone cheese over the top.
- Arrange the sliced strawberries and blueberries over the mascarpone.
- Drizzle with local honey, the more the better! If you like, you also can add granola and/or nuts.
Pro Tip: This recipe is adaptable. Try raspberries, blackberries, sliced bananas, or juicy ripe peaches, or even better, try The Frozen Peach. To make The Frozen Peach, wash and dry a ripe peach, then place it whole in the freezer overnight. When you’re ready to serve, take it out and use a microplane or fine grater to grate the frozen peach over your mascarpone-slathered toast. It’s magic. Or grate it over a bowl of yogurt and top with honey.
About The Author And Chef
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand-building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.
