Peach and Hazelnut Mascarpone Bruschetta Recipe

1. 1

   Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).

2. 2

   Meanwhile, arrange the bread slices in a single layer on a baking sheet.

3. 3

   Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.

4. 4

   Flip the slices over and brush with the remaining 1 tablespoon oil.

5. 5

   Generously season one side only with salt.

6. 6

   Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.

7. 7

   Return the grilled bread to the reserved baking sheet, salt-side up.

8. 8

   Set aside while you prepare the topping.

9. 9

   Place the mascarpone and liqueur in a small bowl and stir to combine; set aside.

10. 10

    Halve and pit the peaches.

11. 11

    Cut into 1/4-inch-thick slices.

12. 12

    To serve, spread an equal amount of the mascarpone mixture on each slice of bread.

13. 13

    Divide the peach slices among the bread slices, drizzle with the honey, and sprinkle with the hazelnuts.

14. 14

    Cut the bruschetta into pieces if desired and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.