Pear bruschetta, you say? Isn’t bruschetta made with tomatoes? Why yes, typically it is. BUT we bet you will have a whole new outlook on bruschetta once you try our homemade recipe with pears and mascarpone!
Woo-wee do we have a treat for you here. A little honey, a little mint, roasted pears mixed with this decadent warmed cheese…
- 1 loaf of Ciabatta bread
- 4 pears
- 8 oz. Mascarpone, room temperature
- 4 Tbs. extra virgin olive oil
- ¼ fresh mint leaves
- ½ chopped pecans
- ¼ Tsp. sea salt
- honey for drizzling
Preheat oven to 400 degrees.
(Tip: Do not peel pears to keep as much nutritional value as possible!)
Dice pears into 1-inch cubes. Gently toss with olive oil and salt in a small bowl.
Separate pear cubes across a foil-lined baking sheet and bake for 12-15 minutes, until pears become slightly browned.
While pears are baking, lightly toast slices of Ciabatta and set aside.
Remove, let cool for 5 minutes, and place browned pear cubes into a bowl. Do not turn off the oven quite yet! We will need it again shortly.
Begin to pull apart teaspoon size room temperature mascarpone and drop over pears in bowl. Gently incorporate cheese into pears with fingers. We want the cheese to slightly melt in with the freshly baked pear cubes. Be careful not to break up pear pieces that are now soft from baking!
Pile pear mixture individually on each slice of toast.
Sprinkle with chopped pecans and place back in the oven for 8 minutes to crisp the pecans on top of the bruschetta.
Remove baking sheet and place each piece of toast. Drizzle with honey and sprinkle freshly chopped mint over top as a final garnish.