Grilled-Fruit Bruschetta with Honey Mascarpone

Ingredients

• 4 large apricots pitted halved
• 8 slices peasant bread 1-inch-thick
• 2 tablespoons honey 
• 1 teaspoon lavender buds dried
• 2 tablespoons juice of lemon fresh
• 1 cup mascarpone cheese 
• 4  nectarines pitted halved
• 1 tablespoon olive oil extra-virgin plus more for brushing
• 1.5 teaspoons orange zest finely grated
• 8  rosemary skewers 
• 45 servings salt and pepper freshly ground
• 0.3 cup sugar 
• 0.5 pound cherries sweet

Equipment

• bowl
• grill
• skewers

Directions

1. Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper.
2. Let stand for 10 minutes.
3. Meanwhile, in a small bowl, stir the mascarpone with the honey and season with pepper.
4. Brush the bread slices on both sides with olive oil.
5. Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
6. Spread the honey mascarpone on the grilled bread and halve each slice.
7. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.