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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
A light dessert combining the flavors of apples and pears with toasted nuts, creamy mascarpone and hazelnut chocolate. 15 miutes 12 servings Ingredients 4 T butter 6 granny smith apples, peeled, cut in half, cored and thinly sliced 4 bosc pears, cut in half, cored and thinly sliced pinch salt 1 ciabatta loaf, sliced at least 12 slices 1/2 c rough chopped walnuts, toasted 1/2 c rough chopped hazelnuts, toasted 6 oz mascarpone cheese, room temp 4 oz hazelnut chocolate, warm Directions 1. Preheat oven to 350 degrees. 2. Melt butter in skillet. 3. Add apples and pears and salt. Toss to coat in butter. Cook on low 5-6 minutes to soften, slightly. 4. Place ciabatta slices on sheet pan. Bake 5 minutes. Flip-bake an additional 1-2 minutes watching so they don't burn. Remove to plate. 5. Put walnuts and hazelnuts on sheet pan and toast in oven 2-3 minutes to warm and toast. 6. Warm hazelnut chocolate in microwave 1-2 minutes to soften. 7. Put mascarpone in bowl and beat fluffy. 8. To assemble: Spoon some fruit mixture on each crostini. Top with dollop of cheese. Sprinkle with nuts. Drizzle chocolate over.
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