8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
2 tablespoonsolive oil
For the topping:
1 cupmascarpone cheese, at room temperature
1 tablespoon plus 1 teaspoonhazelnut liqueur, such as Frangelico
2 medium peaches (about 12 ounces)
1/4 cuphazelnuts, toasted and coarsely chopped
Makes:8 to 10 servings
Without the garlic rub, these grilled toasts aren’t technically bruschetta, but we liked the idea of making a sweet version. We used the classic Sicilian combination of peaches and creamy mascarpone cheese to create this nontraditional take on bruschetta. It makes a fast and easy summer dessert.
1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
2Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt.
3Place 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.
4Return the grilled bread to the reserved baking sheet, salt-side up. Set aside while you prepare the topping.
For the topping:
1Place the mascarpone and liqueur in a small bowl and stir to combine; set aside.
2Halve and pit the peaches. Cut into 1/4-inch-thick slices.
3To serve, spread an equal amount of the mascarpone mixture on each slice of bread. Divide the peach slices among the bread slices, drizzle with the honey, and sprinkle with the hazelnuts. Cut the bruschetta into pieces if desired and serve.