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
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