Simple Fruit Bowl with Sweet Crostini

I discovered this lovely recipe in Michael Chiarello’s book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. You can use any fruit you like, as long as it’s soft and ripe. This morning I used fresh raspberries and blueberries, which gave breakfast an oddly patriotic look.


Artisan, country-style, sliced into ¼-inch thick slices
Unsalted butter, softened
Granulated sugar
Fresh fruit (strawberries, raspberries, blueberries, etc.)
Heavy cream, chilled

  1. Preheat broiler to 450°F.
  2. Brush bread slices with butter and place on a baking sheet lined with parchment paper. Sprinkle each slice with sugar and cinnamon.
  3. Bake until the bread is crisp and golden, about 3 to 4 minutes. Remove from the oven and let the crostini cool on the pan.
  4. To serve, spoon fruit into bowls and place crostini on a serving platter. Let everyone choose their crostini and pour the cream onto the fruit as they wish.