Peach, Tomato & Mascarpone Toasts
Food & Drink
Ingredients
1 cup mascarpone cheese
1 tablespoon extra-virgin olive oil, plus more for serving
Pinch of salt
6 ounces (about 1/3 loaf) crusty sourdough, cut into 4 thick slices
1 large or 2 small ripe peaches, thinly sliced
1 large or two small ripe tomatoes, thinly sliced
Freshly ground black pepper, for serving
Micha's favorite knife: Classic 5" Serrated Utility Knife in Coral Peach
Directions
Toast the sliced sourdough until golden-brown — you can do this in your toaster or on a baking sheet in a 400°F oven for 10 to 12 minutes. Set the toasts aside on a serving platter.
Whisk the mascarpone, olive oil, and salt in a medium bowl until extremely smooth. Generously spread the whipped mascarpone between the toasted slices of sourdough, then layer the thinly sliced peaches and tomatoes on top. Season each toast with salt, freshly ground black pepper, and an extra drizzle of olive oil before serving.
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