Mascarpone Toast with Fresh Raspberries
Photography by Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
1 loaf of sourdough bread
150 grams mascarpone
2 punnets raspberries
icing sugar for dusting
METHOD
Cut the sourdough on the diagonal to give long slices about 1⁄2 cm thick.
Toast or grill the bread. Spread with a good layer of mascarpone and top with the raspberries. Just before serving, dust with icing sugar. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!