Food & Cooking Recipes Appetizers Finger Food Recipes Warm Pear-Raspberry Bruschetta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print