200 g/7 oz mascarpone cheese
200 ml/7 fl oz fromage frais
1 tablespoon grappa
1 pear
juice of 2 lemon, strained
2 slices fontina cheese
2 white bread slices, crusts removed, each cut into 4 squares


1.Beat the mascarpone with the fromage frais in a bowl, then beat in the grappa.
2. Peel, halve, core and cut the pear into quarters.
3.Cut each quarter in half and sprinkle with the lemon juice.
4. Cut each slice of fontina into 4 triangles.
5.Spread the bread with the mascarpone mixture and top each with a wedge of pear and a triangle of fontina.

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