Part of me feels like I’m almost cheating you guys with a “recipe” for maple mascarpone pistachio toast. The reality with this beauty is that I wanted toast and used what I had on hand…and it just turned out so great I couldn’t not share – but isn’t that the case with most good recipes? I’m convinced that truly genius recipes usually come from someone putting a little something together on a hope and a prayer, and the results become the stuff of legends.
Not that I think toast could be the stuff of legends…but it could be. Maybe!
Ever since I read Christina’s post on mascarpone sauce and grilled fruit (which, by the way, is amazing) I have been sure to keep mascarpone on hand. In fact, before I read her post I was really scared of the stuff for no other reason than the fact that I had never used it before. You guys? Don’t do that…if you’ve never tried mascarpone you need to GET ON THAT BANDWAGON and fast! It’s so creamy and perfect for sweet and savory dishes, and a little goes a long way. (Also, you need to make berries with maple-sweetened mascarpone cream the moment berries come back in season…or out of the freezer.)
Anyway, this toast – you could totally use honey too, I just didn’t have any on hand. It’s just enough sweetness to counter the saltiness from the pistachios and to compliment the creaminess of the mascarpone. Basically it’s just sweet enough to be like, “Hmmm…that’s a good amount of sweet but I don’t feel like I need more,” which is the perfect amount. I like to make this toast after a particularly savory/spicy lunch; it helps to end on a sweet note without going overboard.
Winning? I think so!
MAPLE MASCARPONE PISTACHIO TOAST
- 1 piece bread of choice (I really love Dave’s Killer Bread these days!)
- 2 tablespoons mascarpone cheese
- 2 teaspoons maple syrup OR honey
- 2 tablespoons chopped roasted salted pistachios
- Toast the bread to your favorite level of toastiness.
- While the bread is toasting stir together the maple syrup and mascarpone.
- Spread it immediately on the hot bread.
- Sprinkle evenly with pistachios – I like to gently press my pistachios into the mascarpone topping to make sure they don’t escape!