Lunch: Grilled-Fruit Bruschetta with Honey Mascarpone

This knife-and-fork dessert is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Grilled-Fruit Bruschetta with Honey Mascarpone

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/4 c. sugar
1 tsp. dried lavender buds
4 large apricots
4 nectarines
1/2 lb. sweet cherries
2 tbsp. fresh lemon juice
1 1/2 tsp. finely grated orange zest
1 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
1 c. mascarpone
2 tbsp. honey
8 slice peasant bread
8 rosemary skewers

Instructions

Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
Meanwhile, in a small bowl, stir the mascarpone with the honey, and season with pepper. Brush the bread slices on both sides with olive oil.
Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit, and serve.

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