Three 1/2-inch-thick slices of country bread, halved crosswise
Softened unsalted butter, for brushing
1/4 cup sugar, plus more for sprinkling
4 cups mixed fresh berries
Pinch of kosher salt
How to Make It
Light a hardwood charcoal fire. In a bowl, whisk the crème fraîche with the honey.
Brush both sides of the bread slices with butter and generously sprinkle with sugar. Grill the bread over moderately high heat, turning once, until crisp and caramelized, 3 minutes. Transfer to a platter and let cool.
In a medium bowl, toss the berries with the 1/4 cup of sugar and the salt. Spread the berries on a perforated grill sheet or in a grill basket and grill over moderately high heat, tossing, until starting to burst, 4 minutes. Transfer to a bowl and let cool slightly.
Spoon the berries on the crostini and top with dollops of the honey crème fraîche.
Brachetto d’Acqui, a lightly sweet sparkling red from Piedmont, is outstanding with berry desserts.
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