Mascarpone And Pistachio Toasts Recipes

PISTACHIO FRENCH TOAST

Steps:

• Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices. , Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving.

BAKED FIGS WITH CHOPPED PISTACHIOS IN MASCARPONE

Steps:

• Preheat oven to 350 degrees F.
• For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

Steps:

• Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
• Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
• Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.