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5 from 2 votes

Honey Mascarpone and Tomato Bruschetta

With caramelized tomato, honey mascarpone, and crisp bruschetta, this is one classy appetizer perfect for spring and summer.
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Servings: 12 bruschetta
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For the bread:

  • 1 loaf of really good bread, (I like using the Sperlonga from Wholes Foods; you could also use a French baguette and make crostini, or even use pre-made crostini, but I like the ratios better here with a bigger slice of bread.)

For the honey mascarpone:

  • 16 oz mascarpone
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 tsp honey

For the tomatoes:

  • 2 Tbsp olive oil
  • 12 oz cherry or grape tomatoes, sliced in half (about 1 ½ - 1 ¾ cup tomatoes)
  • ½ tsp sea salt
  • 1 tsp basil, chiffonade (plus more for garnish)


Make the bruschetta

  • Preheat the oven to 375 degrees.
  • Slice the bread to thin pieces. I like each piece to be just under ½ inch thick.
  • Brush each piece of bread with a little olive oil, if desired. (I usually don’t use olive oil for this recipe—there’s enough flavor in all the toppings for the bread to be toasted plain.)
  • Lay the bread out on a baking sheet, giving each slice enough room to lay flat. (Depending on how many slices of bread you make, you may need to do this step in two batches.)
  • Bake the bread at 375 degrees for 5-6 minutes, until lightly toasted.
  • The bruschetta is done, set aside and prepare the mascarpone and tomatoes.

Make the honey mascarpone

  • Add the mascarpone, salt, and garlic powder to a small mixing bowl. With a fork, whisk everything together, until the salt and garlic powder are incorporated and the mascarpone is smooth.
  • Now add the honey, taking care not use more than 1 tsp. If you use too much honey, the mascarpone will get too runny.
  • Whisk in the honey until it’s completely incorporated, and set the honey mascarpone aside.

Make the tomatoes

  • Drizzle the olive oil into a skillet. Turn the heat on to medium, and let the oil get warm, about 30 seconds. Now add the tomatoes and sea salt. Flip everything with your spatula a few times.
  • Let the tomatoes cook for 7-9 minutes over medium heat, flipping occasionally, until they have released their juices, but haven’t completely broken down. The tomatoes should still be a little firm.
  • Turn the heat off under the skillet, and add 1 tsp of the basil to the skillet. Gently toss the basil into the tomatoes.

Compile the bruschetta

  • Take a slice of the bruschetta, and spread some honey mascarpone over the top, all the way out to the edges of the bread. (I like to use about 2-3 tsp of mascarpone per slice of bruschetta.)
  • Spoon the tomato mixture over the top. (I try to get some juice, and about 4-5 tomatoes per slice of bruschetta.)
  • Note: if you will not serve the bruschetta immediately, don’t add the tomatoes just yet. Wait until you plan to serve, re-heat the tomatoes for a few minutes in the skillet, then spoon over the bruschetta, and follow the next steps.
  • Repeat until you run out of ingredients. (This will vary depending on the size of your bread loaf, but I generally get 10-12 bruschetta from this recipe.)

Serve and enjoy!

  • Lay the bruschetta out on your serving platter, and lightly drizzle some honey over the top. (You can omit this step, or do it on each individual bruschetta slice, if you prefer.)
  • Garnish with more basil chiffonade, then serve the bruschetta immediately, and enjoy!


These bruschetta can be made gluten-free by using gluten-free bread.
I have not tried it yet myself, but substituting vegan cream cheese for the mascarpone (and agave or maple syrup for the honey if you don’t eat honey) would make these bruschetta vegan.