I see so many recipes bringing sweet into savory, I thought why not turn a savory dish sweet?? One of the most common sweet gone savory items is the glorious peach. Peaches are so versatile and delectable, it's obvious why. Whether in a cobbler or grilled over pork, they are- in my opinion- across the board delicious.
These bruschetta are light and refreshing, a great summertime party dessert. The cookie is really just a vessel for the topping, delicately sweet with just a hint of the brown butter flavor. (If you don't have time, or don't want to make the cookies from scratch you could always improvise with something similar.) The layering of the creamy mascarpone and the fresh,vibrant fruit gets a sparkling twist with the mint finish.
1 Cup Butter Softened
1/2 Cup Brown Butter
2 Cups White Sugar
2 Teaspoon Vanilla Extract
5 Cups All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Large Ripe Peaches
1 Clamshell Raspberries
Juice from 1/2 Lemon
2 Tablespoons Honey
1 Tablespoon Real Maple Syrup
2 Tablespoons Raw Sugar
1 1/2 Teaspoon Vanilla
Makes about 20-24 Bruschetta.
Check out the link above, to my Brown Butter Banana Bread, if you need help making brown butter. It's super easy. Super yummalicious. Yes, I said yummalicious, don't judge.
Halve the peaches and arrange on a plate with a thin coating of olive oil. Let them sit face down in the olive oil while the cookie dough chills in the refrigerator.
Recipe for Sugar Cookies adapted from All Recipes.
In a large bowl, combine the 2 sticks of butter and the sugar. Blend until smooth. Add in cooled 1/2 cup brown butter and cream together. Beat in the eggs, one at a time- then the vanilla.
In a separate bowl, combine the flour, salt and baking powder, and stir with a fork to evenly distribute. Slowly add dry mixture to the wet. Cover and chill the dough in the refrigerator for at least an hour (or overnight).
After the dough has chilled, preheat the oven to 400 and prep a large cutting board or countertop work space, with flour and roll out to 1/4" to 1/2" thick. Using a glass (about 3" across) or a round cookie cutter, cut the cookie dough- enough for a tray at a time. Place on an ungreased cookie sheet and push the back of a spoon into the dough to make a small indentation. This will be used as a well to help keep the topping in place. Bake 6 minutes (could be up to 8 but I prefer them lighter on the bottom) and cool completely.
**Note** This cookie recipe makes 4-5 dozen cookies. You won't need nearly that much for the bruschetta, so you can freeze the dough or set aside for something else. It should last about a week in the refrigerator if you choose not to freeze it. If you want to use up the cookie dough and make more bruschetta, double the amount of topping. You should be all set.
For the topping, in a small bowl combine the honey, sugar,vanilla and lemon juice. Whisk and let sit until the sugar is dissolved. Set aside.
Heat your grill pan to medium-high heat and coat with non-stick spray. Place the peaches face down on the grill. Let sit for about 7 minutes or until the grill marks are apparent, then flip them over for another few minutes. Remove from grill and let cool. When cool to the touch, cut into 1/4" pieces.
Quarter the raspberries. Make sure to use a sharp knife so that you won't squish the bejeesus out of the berries- because honestly, no one enjoys a squished berry. Put the berries in a medium bowl, put aside.
When peaches are cool enough, combine with the raspberries and top with the liquid. Lightly toss to evenly coat the fruit. Don't stir too roughly as it will bruise the fruit.
Chiffonade serveral pieces of the mint.