Rosemary-Strawberry Shortcake Pizzantini
Rosemary-Strawberry Shortcake Pizzantini
1 quart strawberries, halved or quartered
1/4 cup agave nectar or honey
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 Tbsp. sugar
Sweetened whipped cream
1. Preheat oven to 400F.
2. In a large bowl, combine strawberries and agave or honey. Let stand, stirring occasionally.
3. Brush full-size Rosemary Croccantini with egg white; sprinkle with the 2 Tbsp. sugar.
4. Bake Croccantini for 2-4 minutes, or until golden.
5. Spoon strawberries onto Croccantini, top with whipped cream, and drizzle with juices.
6. Serve and enjoy!
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