Orange-Mascarpone Toasts with Blueberries and Honey
Made with mascarpone, a sweet, soft cheese similar to cream cheese, this dish straddles the border between sweet and savory, which makes it a great choice for a first course at a festive weekend brunch. However, it’s also great as a midweek treat served after a light meal. Try the orange-flavored mascarpone stuffed into pitted dates for a delicious after-school snack.
- 3/4 cup (6 oz./185 g) mascarpone cheese, at room temperature
- Grated zest and juice of 1 small orange
- Six 1/2-inch (12-mm) slices challah, brioche or baguette
- 1 cup (1/4 lb./125 g) blueberries
- Honey for drizzling
In a small bowl, stir together the mascarpone and the orange zest and juice. Set aside.
Lightly toast the bread slices in a toaster. Let cool slightly. Generously spread each bread slice with the mascarpone mixture and top with blueberries. Drizzle with honey and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen, 2015)