Warm Pear-Raspberry Bruschetta

makes 8
(adapted slightly from Martha Stewart)
  • 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.