New This Month

Warm Pear-Raspberry Bruschetta

Caramelized pears and fresh raspberries cover warm cinnamon toast spread with mascarpone.

  • Servings: 4

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2000


  • 1 teaspoon ground cinnamon
  • 6 tablespoons sugar
  • 4 slices Italian or French bread, cut on diagonal
  • 3 tablespoons butter
  • 2 ripe but firm Bartlett pears
  • Juice of 1 lemon
  • 1/3 cup mascarpone cheese, room temperature
  • 1/2 cup raspberries


  1. Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 1 tablespoon butter. Sprinkle with 1/4 teaspoon cinnamon-sugar, and set aside.

  2. Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/4 cup water, and swirl until caramel in pan is saucy.

  3. Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.

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