Raspberry and Pear Bruschetta
1 tsp cinnamon
6 tbsp plus 1 tsp sugar
4 1/2-inch slices French bread
3 tbsp butter
2 ripe but firm Bartlett pears, peeled cored and thinly sliced
juice of 1 lemon
1/2 cup mascarpone cheese
1 cup rasberries
In a bowl, mash together the raspberries and 1 tsp sugar using the back of a spoon (or you can puree in the blender for a smoother consistency). Set aside.
In a small bowl, whisk together cinnamon and remaining sugar. Toast bread on a grill pan or in toaster until golden. Spread toasts with 1 tbsp butter and sprinkle a light layer of the cinnamon mixture on top.
Toss pear slices with lemon juice. Melt remaining butter in a pan over medium-high heat. Add pear and cinnamon mixture and sautee for 3-4 minutes until well caramelized. Spread mascarpone on each toast and top with pears. Top with mashed raspberries and serve.
It is OK to email this member (but you must sign in first).