Mascarpone & Tomato Bruschetta

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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)

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.