Food & Cooking Recipes Appetizers Finger Food Recipes Warm Pear-Raspberry Bruschetta By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 4 Caramelizedpears and fresh raspberriescover warm cinnamon toastspread with mascarpone. 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 ⅓ cup mascarpone cheese, room temperature ½ cup raspberries Directions 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. 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. Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries. Print