Ingredients
1 whole grain baguette, sliced into rounds
2 pears, chopped (I used red bartlett)
1 T butter
1/4 t salt
½ t cinnamon
pinch of nutmeg
2 T Sparrow Lane D’Anjou Pear Vinegar
½ c mascarpone
1 t honey
Walnuts (optional)
Instructions
Preheat oven to 400 degrees. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
In a bowl, combine mascarpone and honey. Spread on baguette slices.
Once pears are caramelized, add Sparrow Lane D’Anjou Pear Vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette and top with walnuts. These can be served warm or cold.
