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“Chef Matt Nicholson Maggiano's Little Italy at Willow Bend”
READY IN:
25mins
SERVES:
5
YIELD:
5 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat griddle to 400 degrees.
  2. Even coat griddle with whole butter and place pound cake on griddle to brown evenly on both sides.
  3. Place individual browned pound cake slices on plates.
  4. Mix fruite in small mixing bowl with strawberry sauce.
  5. Place fruit mixture on each slice of browned pound cake.
  6. Garnish with powdered sugar.
  7. Melt white chocolate and cream together in double boiler over medium heat.
  8. Drizzle over fruit bruschetta and serve.

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