3 Tbsp. I Can't Believe It's Not Butter!® Light Spread
3-1/2 Tbsp. natural cane turbinado sugar
Pinch ground cardamom
Pinch nutmeg
zest of one lemon
4 slices gluten-free bread
4 Tbsp. mascarpone cheese
1 pint fresh raspberries
Lemon peel curls and fresh mint sprigs for garnish (optional)
Directions
Preheat oven to 450°. In small bowl, combine I Can't Believe It's Not Butter!® Light Spread, turbinado sugar, cardamom, nutmeg, and lemon zest.
Spread mixture evenly on bread. Arrange bread on a standard-sized baking sheet lined with parchment. Bake 5-7 minutes, until Spread mixture on top begins to caramelize.
Remove toast from oven and cool slightly. Evenly spread 1 tablespoon of mascarpone cheese on each slice of toast, then top with fresh raspberries. Garnish, if desired, with lemon peel curls and mint sprigs.
Also terrific with I Can't believe It's Not Butter Spread.
