Peach and Hazelnut Mascarpone Bruschetta Recipe
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.
Special equipment: You will need a pastry brush.
This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
For the bread:
- 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
For the topping:
- 1 cup mascarpone cheese, at room temperature
- 1 tablespoon plus 1 teaspoon hazelnut liqueur, such as Frangelico
- 2 medium peaches (about 12 ounces)
- 2 tablespoons honey
- 1/4 cup hazelnuts, toasted and coarsely chopped
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
- Meanwhile, 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.
- 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.
- Return the grilled bread to the reserved baking sheet, salt-side up. Set aside while you prepare the topping.
For the topping:
- Place the mascarpone and liqueur in a small bowl and stir to combine; set aside.
- Halve and pit the peaches. Cut into 1/4-inch-thick slices.
- To 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.