When my husband and I were out for our last anniversary, we had some delicious raspberry bruschetta. The minute I tried it, I knew I wanted to recreate it at home, so I just had to pick up fresh raspberries when I spotted them at the farmers market.
Raspberries are one of my favorite fruits, but they’re definitely delicate and don’t keep as long as other fruit, so it’s important to choose the best you can find. Look for raspberries that are plump with a deep color. You also want to buy raspberries that are fully ripe, since they won’t continue to ripen once picked. Don’t wash your raspberries until you’re ready to use them or they’ll go mushy and spoil. In fact, I recommend using raspberries within a day or two of purchase.
This raspberry bruschetta is on of those simple but amazing appetizers (although you could almost eat it for dessert) that will impress everyone you serve it to, without lots of work on your part. The version I tried in the restaurant was made with ricotta cheese, but I used mascarpone and like it even more. Trust me, you’re going to want to pick up some raspberries on your next visit to the market or grocery store and make this raspberry bruschetta as soon as possible!
- 1 baguette, sliced into 1/4 inch thick slices
- 2 tablespoons olive oil
- 8 ounces mascarpone cheese
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 2 cups fresh raspberries
- Chopped fresh mint, for garnish
- Preheat oven to 400 degrees. Lightly brush baguette slices with olive oil on both sides. Bake for 7-10 minutes or until bread is just beginning to brown. Cool
- Meanwhile, stir together mascarpone cheese, honey and lemon juice in a small bowl until well blended. Spread mascarpone mixture over toasted baguette slices.
- Top with 2-3 raspberries and sprinkle with chopped fresh mint. Serve immediately.