27 October 2010

Grilled Fruit Bruschetta with Sweet Mascarpone

No matter how you serve them, fruit and cheese make the most wonderful combination. While leafing through the latest issue of Food and Wine magazine, I spotted this "knife and fork dessert" and knew instantly that I had to try it. The simple combination of caramelized fruit, savory peasant bread, and sweet mascarpone cheese made this a delicious fall dish. We don't have space for a grill in our tiny apartment, but my Calphalon Grill Pan did the trick.

Also posted at A Nesting Experience!

Grilled Fruit Bruschetta with Sweet Mascarpone (inspired by Michael Glissman in Food and Wine)
Serves 8
  • 1/4 cup sugar
  • 1 teaspoon dried lavender buds
  • 4 large plums, halved and pitted
  • 4 nectarines, halved and pitted
  • 2 pears, halved and seeds removed
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons finely grated orange zest
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup mascarpone 
  • 1/4 cup confectioners sugar
  • 2 teaspoons honey
  • Eight 1-inch-thick slices of peasant bread (make it yourself! recipe to follow)
  • 8 rosemary skewers, most of the leaves stripped off
  1. Put the sugar and lavender in a spice grinder and grind to a powder. 
  2. In a large bowl, combine the lavender sugar with the plums, nectarines, pears, lemon juice, orange zest and 1 tablespoon of the olive oil. 
  3. Toss well and season lightly with salt and pepper. 
  4. Let stand for 10 minutes.
  5. Meanwhile, in a small bowl, stir together the mascarpone cheese and confectioners sugar.
  6. Brush the bread slices on both sides with olive oil.
  7. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. 
  8. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. 
  9. 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.
  10. Spread the honey mascarpone on the grilled bread. 
  11. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.
Peasant Bread (by Taste of Home)
Serves 8
  • 1 teaspoon active dry yeast
  • 1 cups warm water (110° to 115°), divided
  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon butter, melted
  1. Dissolve yeast in 1/2 cup warm water. 
  2. In a large bowl, combine flour, salt and sugar. 
  3. Add the yeast mixture and remaining water; stir until combined. 
  4. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Stir dough down. 
  6. Place in a greased 1 quart. round casserole dish. 
  7. Brush top with butter. 
  8. Let rise in a warm place until doubled, about 45 minutes.
  9. Bake at 350° for 45 minutes. 
  10. Remove from pan and slice into 1 inch thick slices.

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