Welcome to another Quick Bite here from Nikoli's Kitchen! This week I'm making my Dessert Bruschetta, which is a recipe I concocted back during the RestauRant days and I made live on the air for Tricia & Siana of 2 Girls on a Bench during a fundraiser for the Epilepsy Foundation. Thank you so much for listening, and thank you for coming on this journey with me.
Please check out 2 Girls on a Bench, a hilarious comedy podcast from the amazing Tricia & Siana, at https://twogirlsonabench.podbean.com/!
To make a donation to the Epilepsy Foundation, you can do so at https://epilepsyfoundation.donordrive.com/index.cfm?fuseaction=donorDrive.participant&participantID=30787.
 
Dessert Bruschetta Recipe-
3 c strawberries, finely chopped
1/2 c fresh mint leaves, chopped
1/2 c raspberries, crushed
1 loaf Angel Food Cake
1 stick unsalted butter, softened
Sugar to taste (maybe 1T or 2T)
Balsamic Reduction (if desired)
Chop the strawberries, then crush the raspberries into them. 
Add sugar, if desired. Mix together and refrigerate until ready to use.
Chop the mint leaves.
Slice Angel Food Cake into 1/2" slices.
Butter the slices on both sides generously.
Warm a skillet or electric flat-top griddle to medium and toast the slices on both sides. 
Add strawberry/raspberry mixture onto toasted cake.
Sprinkle with fresh mint leaves.
Drizzle a small amount of balsamic reduction over the toast.
Serve immediately.
 
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