| Macerated Peach, Mascarpone, Honey, Hazelnut and Pepper Toast | |
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| Servings: | 6 | | Serving Size: | | | Prep Time: | 20 mins | | Total Time: | 25 mins |
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1/2 slice |
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| NUTRITIONAL INFORMATION 230 Calories; 21 g Carbohydrates; 14 g Fat; 8 g Saturated Fat; 5 g Protein; N/A Cholesterol; 1 g Fiber; N/A Potassium; 190 mg Sodium; N/A Added Sugars |
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| Ingredients | 1/2 tsp Sugar, Granulated | 1-1/2 cups Peaches, Medium, Fresh, Sliced, Thin | 1/8 tsp Juice, Lemon, Fresh | 1/8 tsp Salt, Kosher | 6 spray Oil, Cooking Spray | 3 slices Bread, Sourdough, Slice, 1.5 oz1/8 tsp Spice, Pepper, Black, Ground, Fresh | 1 tbsp Honey | 3 tsp Glace, Balsamic Vinegar | 2 tsp Micro Green, Spectrum Mix | 2 Tbsp Nuts, Hazelnut, Chopped | 6 ounce Cheese, Mascarpone, Fresh |
| | Preparation | 1. Slice and Prepare Peaches: | Wash, slice and macerate peaches with lemon juice, salt and sugar. Set aside for at least 15 minutes to allow the peaches to start to soften from the lemon juice. | 2. Toast Bread: | Slice bread and spray grill with a minimal amount of oil. Place the toast face down on a flat top grill or skillet and toast the bread until golden brown. One side only. | 3. Assembly: | Place the hazelnuts on a sheet tray and toast the nuts slightly in a 350F oven for 2-3 minutes or until slightly browned and fragrant. Slice the bread in half and begin to place the ingredients on top of the toast. | Assemble the toast as follows: | ½ slice Toast | 1 oz. Mascarpone | 1/4 Cup Peaches | 1/2 tsp Honey | 1/2 tsp Balsamic | 1 tsp Toasted Hazelnuts | 1/3 tsp Micro Greens | Freshly Cracked Pepper | | Tips & Notes | |
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