• 1/2 Cup mascarpone cheese
  • 1 Tbsp. sugar
  • 1 Tsp. vanilla extract
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 2 Teaspoons butter
  • 8 (1/4-inch-thick) slices brioche
  • 1/2 bar (2 ounces) semi-sweet chocolate, broken into small pieces
  • Powdered sugar, for dusting
  1. Combine mascarpone, sugar and vanilla in a small bowl. Place bread slices on work surface. Spread mascarpone mixture on bread, evenly dividing among slices. Top 4 slices each with a single layer raspberries and single layer chocolate pieces. Top each with 1 of remaining bread slices and press down firmly.
  2. Heat butter in a large nonstick skillet over medium-high until melted. Add sandwiches, in batches if necessary, and cook 3 to 4 minutes or until chocolate is melted and bread is browned on both sides. Remove from pan and cut each sandwich with a special cookie cutter shape. Sprinkle with powdered sugar. Serve immediately.
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Calories 576.01
Total Fat 35.78 g
Saturated Fat 20.65 g
Cholesterol 75.00 mg
Sodium 450.47 mg
Total Carbohydrates 56.97 g
Dietary Fiber 5.19 g
Protein 11.36 g