HONEY MASCARPONE TOASTS
MAKES 4 TO 6 SERVINGS
Recipe courtesy of Executive Chef Marcus Woodham, The Bower, New Orleans
8 ounces mascarpone cheese
2 tablespoons honey
2 lemons, zested
1 teaspoon fresh thyme leaves
Pinch salt
⅓ cup Luxardo Cherries in juice
½ teaspoon half-cracked black peppercorns
1 loaf focaccia, cut into ½-inch slices
In the work bowl of a food processor, place mascarpone, honey, lemon zest, thyme, and salt; process until smooth. (Do not overprocess.) Transfer to a bowl, and top with
