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.