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Black Forest Pound Cake Bruschetta

* * * ½   8 ratings
black_forest_brusc

This dessert bruschetta features pound cake slices topped with cherry pie filling, a sweet mascarpone cream and a touch of basil.

Ingredients

  • 1 (10.75 ounces) package thawed
  • 1 (8 ounces) container mascarpone cheese softened
  • 1/2 133 whipping cream
  • 1/3 133 sugar
  • 1/2 133 chocolate hazelnut spread
  • 1 133 cherry pie filling
  • 1/4 133 fresh basil leaves cut into thin strips
  • 1 tablespoon sugar

Directions

  1. Slice the pound cake into twelve slices about 1/4-inch thick; set aside.
  2. Beat mascarpone cheese, sugar and cream in a medium bowl until soft peaks form.
  3. Spoon the chocolate hazelnut spread into a resealable plastic bag and microwave on High until warmed. Cut the tip of one corner of the bag and drizzle the spread over the cake slices.
  4. Spoon pie filling over the top of the cake slices. Top with the mascarpone mixture.
  5. Toss together chopped basil and the sugar until basil is lightly coated. Sprinkle basil over bruschetta and serve.

Submitted by: Leah L. of Ada, Oklahoma

Makes:
6

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