Pear-Raspberry Bruschetta

Featured in the Honolulu Star-Advertiser on August 15, 2012.



Pear-Raspberry Bruschetta

  • 1 teaspoon ground cinnamon
  • 6 tablespoons sugar
  • 4 slices French bread, cut on diagonal
  • 3 tablespoons butter, divided as noted below
  • 2 ripe but firm Bartlett pears
  • Juice of 1 lemon
  • 1/4 cup water
  • 1/3 cup mascarpone cheese, room temperature (available at most supermarkets)
  • 1/2 cup raspberries


  1. Combine cinnamon and sugar in a small bowl.
  2. Toast bread until golden, and spread with 1 tablespoon butter.
  3. Sprinkle each slice with 1/4 teaspoon cinnamon-sugar; set aside.
  4. Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice in a small bowl; set aside.
  5. Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat.
  6. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, about 2 to 3 minutes.
  7. Add 1/4 cup water, and swirl until caramel in pan is pouring consistency.
  8. Spread mascarpone on cinnamon toast, and top with sautéed pears, caramel, and raspberries.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
550 calories, 20 g fat, 11 g saturated fat, 45 mg cholesterol, 650 mg sodium, 85 g carbohydrate, 7 g fiber, 28 g sugar, 10 g protein


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