Mascarpone & Tomato Bruschetta

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!

Watch Rachael whip these up.

Ingredients

1 pint cherry tomatoes, quartered
10 leaves fresh basil
Salt and pepper
4 large slices crusty peasant bread, sliced into 1/2-inch thick slices then cut in half on an angle
Extra-virgin olive oil (EVOO), for drizzling
1/2 cup mascarpone cheese (if you can't find mascarpone, substitute with cream cheese)

Yields: 4 servings

Preparation

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.

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