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Grilled Fruit Bruschetta

This is my go to Summer dessert for sure. It is perfect for any weeknight meal and even for an upscale dinner party. I love how diverse it can be by changing out the fruits and the herbs. You can even switch out the pound cake for cinnamon bread or whatever you have on hand. I always have pound cake in my freezer though as it is perfect for Summer desserts.
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Course: Dessert
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 frozen pound cake
  • 1 stick unsalted butter
  • 1-2 tablespoons vanilla bean paste if you do not have vanilla bean paste, you can use a vanilla bean striped and mixed with vanilla extract
  • 2 teaspoons granulated sugar
  • 1/2 cup cherries pitted
  • 3 white nectarines pit removed and cut into quarters
  • 4 oz ripe strawberries top removed and sliced in half
  • 1 cup mascarpone cheese
  • 2 tablespoons honey
  • small bunch mint roughly chopped
  • small bunch basil roughly chopped

Method
 

  1. Preheat your grill to 400 degrees. Cut the pound cake into 8 slices. Melt the butter and mix it with the vanilla bean paste and sugar. Brush half of the mixture over both sides of the pound cake.
  2. Place the pound cake and the fruit on to the grill, brush the fruit with the remaining melted butter mixture and grill about 2-3 minutes on each side. Make sure your cake does not burn.
  3. Once you have gotten grill marks and the fruit has softened it is ready.
  4. Give the fruit a rough chop to dice it down a bit and in a bowl toss it with the chopped herbs.
  5. In a separate bowl, whisk together the mascarpone cheese and the honey.
  6. To assemble the bruschetta, spread some of the mascarpone mixture onto the pound cakes. Then top with the fruit mixture and garnish with any additional herbs. ENJOY!