Strawberry Bruschetta

I made this for Breakfast along with a Matzo-Egg Pancake topped with Lingonberry Preserves (IKEA) and Sour Cream.

The Strawberry Bruschetta is so easy to make. Chop up Strawberries, some fresh Basil, Nectarine and or Grapefruit and a splash of Raspberry Balsamic Vinegar. Place on toasted French bread rounds.

For the Matzo - Egg Pancake just soak two sheets of the Matzo in warm water for 30 seconds drain and add 3 scrambled eggs, S&P and cook like a pancake. The sour cream and jelly on top give a nice depth of flavor.

Lent Dessert

I am not Catholic but a lot of people I know are. I made this to take over a friends house for Dessert.

Bon Appetit as a recipe on this in it's April Issue, but I changed mine up a lot by using Sorghum instead of Honey, using Roasted Sunflowers instead of Almonds and I added smoked paprika. The flavors are so earthy, sweet and spicy!

RECIPE

Cookie sheet- put parchment paper down and spray with cooking spray. Now line cookie sheet with 6 Matzo they can lay on top each other a little to fit.

Now in a Sauce pan put1 3/4 cup sugar, 3/4 cup unsalted butter, 1/4 cup Sorghum, and 1/4 cup water on low until dissolves. Now turn up heat to med-hi and boil for 13-15 min. Do not stir. When it look dark Amber pour over the Matzo crackers.

Sprinkle with Roasted Sunflowers. Let this cool a bit. Now drizzle 5oz melted 72% Chocolate over the Caramel and last sprinkle a mixture of course Salt 1 1/2 tsp, 1/4 tsp Smoked Paprika & 1/4 tsp Cayenne pepper

Let this sit in room temp until the chocolate hardens 30 min or longer. Break it up with a knife and put in an air tight container until serving.