Chef Jonathan’s Summer Bliss, Strawberry & Cherry delight with Mascarpone Cheese

YUMA, Ariz. (KYMA, KECY) - This is perfect for date night here with white wine.

Ingredients

 For the Fruit Compote:

•  1 cup fresh cherries, pitted and halved

• 1 cup fresh strawberries, hulled and sliced

• 2 tablespoons fresh mint leaves, chopped

• 2 tablespoons hot honey (adjust to your spice preference)

• Juice of 1 lime

• Juice of 1 lemon

For the Mascarpone:

• 1 cup mascarpone cheese

• 1 tablespoon powdered sugar (optional, for sweetness)

• Zest of 1 lime (optional)

For the Honey Bread:

• 4 slices of honey bread (or any sweet bread of your choice)

• 1-2 tablespoons butter or olive oil for grilling

For Garnish:

• Fresh dill or any herbs of your choice (like basil or thyme)

• Additional hot honey for drizzling

• Zest of 1 lemon for finishing

Instructions

1. Prepare the Fruit Compote:

   In a medium bowl, combine the cherries, strawberries, and chopped mint.

   Drizzle with hot honey, lime juice, and lemon juice. Toss gently to combine and let it rest for about 10-15 minutes to allow the flavors to meld.

2. Prepare the Mascarpone:

   In a small bowl, mix the mascarpone cheese with powdered sugar and lime zest (if using) until smooth. Adjust sweetness to taste.

3. Grill the Honey Bread:

   Preheat a grill pan or skillet over medium heat.

   Brush both sides of each slice of honey bread with butter or olive oil.

   Grill the slices for about 2-3 minutes on each side until golden brown and slightly crispy.

4. Assemble the Dish:

   On a plate, spread a generous layer of the mascarpone mixture.

   Top with the cherry and strawberry compote, ensuring to depict the cherries prominently.

   Drizzle additional hot honey over the top and finish with lemon zest.

   Garnish with fresh dill or your choice of herbs.

5. Serve:

   - Arrange the grilled honey bread on the side of the plate. 

The lemon zest adds a refreshing lovely citrus note to the dish, making it even more delightful.