Inspired by an old Pampered Chef recipe for Strawberry Bruschetta, I dug up my scalloped bread tube and baked up a loaf of this beautiful bread that was toasted crisp with butter and cinnamon sugar. I slathered it with a sweetened creamy mascarpone cheese generously flavored with lemon zest and then topped with cinnamon cranberry sauce, more lemon zest, and finely minced rosemary. Perfect for a light breakfast or dessert! Enjoy!
french baguette, sliced*
3 T cinnamon sugar
1 cup Mascarpone cheese
1/4 cup powdered sugar, sifted
zest of 1 lemon and 1 T lemon juice
1/4 cup sliced almonds
1 cup leftover homemade cranberry sauce
1/4 t cinnamon
1/2 t fresh rosemary, finely minced (garnish)
lemon zest (garnish)
Butter baguette slices and sprinkle with cinnamon sugar. Place bread slices on cookie sheet and broil until toasted ~ 4minutes. Set aside to cool.
*Note: I used my Pampered Chef Scalloped Bread Tube and 1 tube refrigerated pizza dough, baked 40-50 minutes at 350 degrees to bake up the scalloped bread slices pictured.
Mix Mascarpone cheese, sifted powdered sugar and lemon zest and juice in a small bowl. Spread cinnamon toasts generously with mascarpone cheese spread. Top cheese with 3-4 sliced almonds.
Add 1/4 tsp cinnamon to left over cranberry sauce and top cheese toasts with about 1 tsp cranberry sauce. Garnish with more lemon zest and finely minced rosemary.
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