Summer Fruit and Mascarpone Toasts

cuisine Italian
difficulty Simple
ingredients Strawberries
serves 6


12 slices of bread from a variety of mini loaves, or 6 slices of regular sized bread cut in half on the diagonal 4 ounces mascarpone Zest of one lemon A small handful of each: berries, cherries, & stone fruit 2 tablespoons honey Maldon Sea Salt Flakes Fresh lemon thyme leaves and tiny mint leaves, garnish


  1. Toast the bread slices. Set aside to cool a bit.
  2. Mix the mascarpone with the lemon zest. Generously spread each slice of toast with the mascarpone mix.
  3. Slice each of the fruits thinly (blackberries in thirds, strawberries & apricots in 1/8” slices, cherries in half) and remove the pit if the fruit has one.
  4. Drizzle the fruit topped toasts with the honey, and sprinkle with sea salt flakes and a few leaves of thyme or mint.