Grilled-Fruit Bruschetta with Honey Mascarpone
- 0.25 cup sugar
- 8 1-inch-thick slices of peasant bread
- 2 Tbsp honey
- 1 cup mascarpone cheese
- salt and freshly ground black pepper
- 1 Tbsp extra-virgin olive oil, plus more for brushing
- 1.5 tsp finely grated orange zest
- 2 Tbsp fresh lemon juice
- 0.5 Pound sweet cherries, pitted
- 4 nectarines, halved and pitted
- 4 large apricots, halved and pitted
- 1 tsp dried lavender bud
- 8 rosemary skewers, most of the leaves stripped off
- 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.
The honey mascarpone can be refrigerated overnight. The fruit skewers and bread can be grilled and kept at room temperature for up to 2 hours.
Recipe Credit: Michael Glissman
Image Credit: Cedric Angeles