Grilled-Fruit Bruschetta with Honey Mascarpone

Well it's June....and I'm back....I neglect this blog so much....But I'm back with a new recipe for the season...
Grilled Fruit Bruschetta with Honey Mascarpone.

I borrowed this recipe from FOOD & WINE..This knife-and-fork dessert is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.

INGREDIENTS:

• 1/4 cup(s) sugar
• 1 teaspoon(s) dried lavender buds
• 4 large apricots, halved and pitted
• 4 nectarines, halved and pitted
• 1/2 pound(s) sweet cherries, pitted
• 2 tablespoon(s) fresh lemon juice
• 1 1/2 teaspoon(s) finely grated orange zest
• 1 tablespoon(s) extra-virgin olive oil, plus more for brushing
• Salt
• Freshly ground pepper
• 1 cup(s) mascarpone
• 2 tablespoon(s) honey
• 8 slice(s) (1-inch-thick) peasant bread
• 8 rosemary skewers, most of the leaves stripped off

DIRECTIONS:

1. Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
2. Meanwhile, in a small bowl, stir the mascarpone with the honey, and season with pepper. Brush the bread slices on both sides with olive oil.
3. Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
4. Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit, and serve.

ENJOY!  Eat Well My Friends!