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Peach and Hazelnut Mascarpone Bruschetta Recipe
- 8 ounces crusty Italian bread , cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- 1 cup mascarpone cheese , at room temperature
- 1 tablespoon plus 1 teaspoon hazelnut liqueur , such as Frangelico
- 2 medium peaches (about 12 ounces)
- 2 tablespoons honey
- 1/4 cup hazelnuts , toasted and coarsely chopped
Directions:View on Chow
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