Warm Pear-Raspberry Bruschetta

  • Servings: 4
Warm Pear-Raspberry Bruschetta

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2000

Ingredients

  • 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

Directions

  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.

Reviews

Be the first to comment!

Related Topics