Balsamic-Marinated Strawberry, Mascarpone & Salted Caramel Toast

Ingredients:

For the Balsamic Strawberries:

2 cups strawberries, sliced

2 tablespoons balsamic vinegar

1 tablespoon sugar

For the Mascarpone Layer:

8 ounces mascarpone

1 teaspoon vanilla paste or extract

3 tablespoons granulated sugar

4 tablespoons whole milk

For the Salted Caramel:

1 cup sugar

½ cup + 1 teaspoon heavy cream

8 tablespoons butter, cut into squares

1 teaspoon salt

1 teaspoon vanilla extract

For Serving:

1 slice of challah bread or brioche

1 tablespoon toasted almonds, roughly chopped

Basil or mint leaves for garnish

Instructions:

1. Prepare the Mascarpone Layer: In a large bowl, whisk together the mascarpone, vanilla, sugar, and gradually add the milk until well combined. Avoid over-whisking. Refrigerate until ready to assemble the toast.

2. Marinate the Strawberries: In a bowl, combine the sliced strawberries with sugar and balsamic vinegar. Mix well and let it rest until you're ready to assemble the toast.

3. Make the Salted Caramel: In a saucepan over medium heat, stir the sugar constantly with a wooden spoon until melted (watch it closely). Once fully melted, remove from heat, then stir in the butter until fully combined. Continue stirring as you add the heavy cream, followed by the salt (if you prefer salted caramel) and vanilla extract. The caramel can be stored in a jar for up to 3 weeks. If not using immediately, microwave it for a few seconds to make it easier to work with.

4. Assemble the Toast: Toast the bread slice to your preference. Spread a generous layer of the mascarpone mixture on the toast. Top with the balsamic-marinated strawberries, sprinkle with chopped almonds, drizzle with salted caramel, and finish with basil or mint leaves.

Serve immediately and enjoy!