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Preheat the oven to 400°F. Arrange the sliced baguettes and halved ciabatta rolls on a baking sheet.
Brush the bread with olive oil and sprinkle with chopped rosemary. Toast in the oven for 6-8 minutes until golden brown.
While the bread is toasting, combine mixed berries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the berries break down and the mixture thickens.
Serve the toasted bread in a basket alongside a bowl of fresh berry compote.

Preheat the oven to 400°F. Arrange the sliced baguettes and halved ciabatta rolls on a baking sheet.
Brush the bread with olive oil and sprinkle with chopped rosemary. Toast in the oven for 6-8 minutes until golden brown.
While the bread is toasting, combine mixed berries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the berries break down and the mixture thickens.
Serve the toasted bread in a basket alongside a bowl of fresh berry compote.