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.
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.
Spread the cookies with a schmear of the mascarpone and dust with a dash of the raw sugar. Take a spoonful of the topping and drain the liquid by lightly pressing the spoon against the wall of your mixing bowl. Place atop the cookie and sprinkle the mint to finish. You can use leftover mint leaves to garnish your serving dish.
Be careful not to make these too far in advance if you will be serving them to guests. The moisture from the fruit will soften the cookies. To keep the integrity of the base, serve them as soon as possible after constructing them. You can make all the components a day ahead, just wait to put them together. Note that the fruit will produce more juice so will need to strain well.