Warm Pear & Raspberry Bruschetta

I came across this fruit bruschetta recipe when I was looking for an appetizer for Book Club this past weekend. Unfortunately, I was under the weather and missed Book Club but figured I had all the ingredients so why not make it anyway. And believe you me, I am so happy I did. I think I'm going to start putting mascarpone on my cinnamon sugar toast on the regular. Overall a fairly simple recipe that is so, so yummy. A must try!

Ingredients

1 teaspoon cinnamon

6 tablespoons sugar

8 slices Italian or French bread, cut diagonally

3 tablespoons butter

2 ripe but firm pears

1 juice of lemon

1/3 cup mascarpone cheese, room temperature

1/2 cup raspberries

Directions
1. Combine cinnamon and sugar in small bowl. Toast bread until golden and spread with 1 tablespoon butter. Sprinkle with 1/2 teaspoon cinnamon-sugar and spread with mascarpone.

2. Peel, core and slice pears into 3/4-inch thick wedges and toss with lemon juice. Melt remaining 2 tablespoons butter in medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar and cook until caramelized and tender, 10-15 minutes. Add 1/4 cup water and swirl until caramel in pan is saucy.

3. Top toast with sauteed pears, caramel sauce and raspberries.