If you have some leftover mascarpone from this recipe, pop it in the freezer. The next time you're making a chicken pan sauce or creamy soup, add some -- you won't be sorry!
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Yields: 4 servings
In a bowl, combine the tomatoes and the basil, season with a little salt and pepper, and stir to combine. Set aside while you are toasting the bread on the grill.
Drizzle the bread slices with a little EVOO and season with some salt and pepper. Place them on the grill until they're lightly marked and toasted on both sides. Remove the bread from the grill to a platter then spread each piece of bread with some of the mascarpone. Top with some of the tomato mixture.
Preheat grill medium-high.