Mascarpone Toast with Fresh Raspberries

From issue #10.
Photography by Photography by Vanessa Wu.
    Mascarpone Toast with Fresh Raspberries

    Serves: 6

    INGREDIENTS

    1 loaf of sourdough bread
    150 grams mascarpone
    2 punnets raspberries
    icing sugar for dusting

    METHOD

    Cut the sourdough on the diagonal to give long slices about 1⁄2 cm thick.

    Toast or grill the bread. Spread with a good layer of mascarpone and top with the raspberries. Just before serving, dust with icing sugar. Serves 6

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