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Ingredients
| granulated sugar: 1/4 cup |
| apricots: 4 |
| nectarines: 4 |
| sweet cherries: 0.5 lb |
| lemon juice: 2 Tbl |
| orange zest: 1 1/2 tsp |
| olive oil: 1 Tbl |
| salt: 1 dash |
| mascarpone cheese: 1 cup |
| honey: 2 Tbl |
| white bread: 8 slices |
| fresh rosemary: 8 sprigs |
Grilled-Fruit Bruschetta with Honey Mascarpone
Credit: www.foodandwine.com
User rating:
-
Prep Time
45 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
- Meanwhile, in a small bowl, stir the mascarpone with the honey and season with pepper. Brush the bread slices on both sides with olive oil.
- Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
- Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.