ENTERTAINING 101: If you’re planning on having a slumber party involving LOTS OF WINE, make sure breakfast the next morning is SIMPLE.
Toasting bread, caramelizing pears and spreading cinnamon sugar & mascarpone on top is child’s play.
Adding a side of scrambled eggs with truffle salt & bacon? That’s where things get a little more complicated.
Photographing a brand new recipe in front of 4 people who are waiting to eat breakfast? Crazy idea!
Especially when you forget to drink coffee.
This one is definitely going in my I DRANK TOO MUCH LAST NIGHT BUT HAVE TO FEED SOMETHING AWESOME TO GUESTS, folder. It’s super scrumptious & simple!
And we’re off!
Cut pieces of bread! Toast them.
I used the broiler. I burnt two pieces. Don’t walk away from the broiler. Lesson learned.
Butter the toasts! I enlisted my friend Amanda for this job.
Another tip! If your guest asks how they can help, put them to work!
Cut your pears, get your cinnamon sugar ready. Stir the pears with lemon juice.
Sprinkle the tops with cinnamon sugar.
Butter & cinnamon sugar in a pan. Pears go in.
Bubbly pears getting cooked.
Cinnamon pears are ready! Now make your caramel sauce.
Spread the tops of the bruschette with mascarpone.
Top with the pears.
Add the caramel & sprinkle the raspberries on top.
So many good things resting on top a piece of toasty bread!
Warm Pear-Raspberry Bruschetta
- 2 teaspoons ground cinnamon
- 3/4 cup sugar
- 8 slices Italian or French bread, cut on diagonal
- 6 tablespoons butter
- 3 ripe but firm Bosc pears
- Juice of 1 lemon
- 3/4 cup mascarpone cheese, room temperature
- 1 cup raspberries
Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 2 tablespoons butter. Sprinkle with 1/2 teaspoon cinnamon-sugar, and set aside.
Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/2 cup water, and swirl until caramel in pan is saucy.
Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.