Express lemon mascarpone toasts with sun-dried tomato, fresh grapes, and smoked almond

Name: Express lemon mascarpone toasts with sun-dried tomato, fresh grapes, and smoked almond
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4 slices (5.6 oz) rustic bread; 4.2 oz mascarpone cheese; 1 whole lemon; 1.4 oz oil-packed sun-dried tomatoes, drained; 2.8 oz seedless red grapes; 0.9 oz smoked almonds; 2 tsp honey; 1/4 tsp black pepper; 2 tsp olive oil; about 2 tbsp loosely packed fresh basil leaves; 1/8 tsp fine salt

A quick and original toast featuring a creamy lemon mascarpone base, topped with chopped sun-dried tomato, sliced fresh grapes, crunchy smoked almonds, and a touch of honey with black pepper. Ready in minutes with a balanced creamy, sweet, and savory flavor.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 slices (160 g) rustic bread (of 1.5 cm of grosor approx.)
120 g mascarpone cheese (at room temperature)
1 unit lemon (usar 2 tsp/10 ml of juice and 1 tsp of zest)
40 g oil-packed sun-dried tomatoes, drained (chopped finely)
80 g seedless red grapes (cut thinly sliced finas)
25 g smoked almonds (chopped gruesas)
10 ml honey (mezclada with pimienta)
1 g black pepper (freshly ground)
10 ml olive oil (for tostar the pan)
6 g fresh basil leaves (rasgadas a mano)
1 g fine salt (ajustar to taste)

Nutrition facts

per serving

395 kcal

Calories

8.5 g

Protein

34 g

Carbs

26 g

Fat

2.8 g

Fiber

31.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Preheat a skillet or griddle over medium heat, roughly equivalent to a 350 °F / 175 °C cooking surface. Brush the 4 slices of rustic bread with olive oil on both sides and toast for 2 minutes per side until golden and crisp.
2
2. In a small bowl, mix the mascarpone cheese with 2 tsp / 10 ml lemon juice, 1 tsp lemon zest, fine salt, and half of the black pepper until smooth and spreadable.
3
3. In another bowl, combine the chopped sun-dried tomatoes with the thinly sliced red grapes, smoked almonds, and torn fresh basil. Add the remaining black pepper and toss gently.
4
4. Stir the honey with an extra pinch of lemon zest, if available, for a more fragrant finish.
5
5. Spread the lemon mascarpone generously over each warm toast. Top with the sun-dried tomato, grape, almond, and basil mixture.
6
6. Finish each toast with a light drizzle of peppered honey. Serve immediately to enjoy the contrast of crisp bread, citrusy cream, and fresh topping.

Chef tips

For more contrast, chill the grapes for 10 minutes before using. Chopping the almonds right before assembling helps keep them crunchy.

Substitutions

You can swap mascarpone for cream cheese for a tangier flavor, and basil for fresh mint. Smoked almonds can be replaced with regular toasted almonds plus a pinch of smoked paprika.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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