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Recipe details
Mascarpone Toast with Pan-Seared Blueberry Sauce and Yellow Melon
Buttery sourdough toast spread with mascarpone and topped with a warm, lightly reduced blueberry sauce and fresh yellow melon. A quick breakfast with creamy, crisp, juicy, and warm-cool contrasts.
≈ 117 kcal/100 g · ≈ 125 kcal/serving
20 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
1-inch-thick sourdough bread2 pcs · 1 inch thick
ripe yellow melon, peeled and diced85 g
fresh blueberries75 g
fresh spread mascarpone60 g
unsalted butter5 g
maple syrup15 ml
lemon juice5 ml
ground cinnamon0.7 g
Cookware and utensils
10-inch skillet
small saucepan
cutting board and chef’s knife
serving bowl
Directions
01
Dice the peeled yellow melon into 1/2-inch cubes and set it aside.
Products
ripe yellow melon, peeled and diced — 85 g
Action
dice
Time
3 min
Temperature
room temperature
02
Melt the butter in a 10-inch skillet over medium heat.
Products
unsalted butter — 5 g
Action
melt
Time
1 min
Temperature
medium heat
03
Toast the sourdough bread in the skillet until the underside is golden, about 2 minutes.
Products
1-inch-thick sourdough bread — 2 pcs · 1 inch thick; unsalted butter — 5 g
Action
toast
Time
2 min
Temperature
medium heat
04
Turn the bread and toast the second side for 1 minute
Products
1-inch-thick sourdough bread — 2 pcs · 1 inch thick
Action
turn and transfer
Time
1 min
Temperature
medium heat
05
transfer it to a serving bowl
Products
1-inch-thick sourdough bread — 2 pcs · 1 inch thick
Action
turn and transfer
Time
1 min
Temperature
medium heat
06
Add the blueberries, maple syrup, lemon juice, and cinnamon to the skillet and cook until some berries burst and the juices lightly coat the pan, about 4 minutes
Products
fresh blueberries — 75 g; maple syrup — 15 ml; lemon juice — 5 ml; ground cinnamon — 0.7 g
Action
sear and reduce
Time
2 min
Temperature
medium heat
07
Add the blueberries, maple syrup, lemon juice, and cinnamon to the skillet and cook until some berries burst and the juices lightly coat the pan, about 4 minutes
Products
fresh blueberries — 75 g; maple syrup — 15 ml; lemon juice — 5 ml; ground cinnamon — 0.7 g
