Ingredients for Peach Balsamic "Syrup":
1/3 c. Peach White Balsamic
1 Tbsp. finely chopped mint
Ingredients for Mascarpone Cheese Log:
2 Tbsp. Chaeban mascarpone cheese
2 Tbsp. unsweetened, shredded coconut
2 tsp. honey
1/4 c. crushed pecans
Ingredients for Bread Salad:
4 oz. brioche (or try Old Church Bakery Pecan Raisin Bread), cut into 1-inch cubes
2 Tbsp. Lemon Olive Oil
1 c. chopped strawberries
1/2 c. blueberries
Saltwest Naturals Toasted Coconut Sea Salt (or a flaky sea salt) for finishing
For the peach syrup, mix peach white balsamic, honey, and mint in a small bowl. Set aside to allow mint to infuse the liquids.
In a large salad bowl, place the bread cubes and drizzle the lemon olive oil over them. Toss to coat and set aside to let the cubes infuse.
Make the mascarpone cheese log by mixing mascarpone, coconut, and honey in a small mixing bowl, until well combined. Form mixture into a 6-10″ log using plastic wrap. Roll the log in crushed pecans. Wrap log tightly in plastic wrap and freeze for 20 minutes. Remove from the freezer, unwrap log and cut into approx. 20 pieces.
To assemble the dessert, top the infused bread with strawberries and blueberries. Place the mascarpone cheese log pieces on top and then pour the peach syrup over everything. Do not toss - cheese will soften and become more difficult to handle as it comes to room temperature.
Allow to rest for 20 minutes to allow bread to soak up syrup and cheese to come to room temperature. Finish with Toasted Coconut Sea Salt and enjoy!
Note: Unlike traditional panzanella in which all ingredients are tossed with the dressing, tossing is not recommended for this recipe as it may cause the brioche and cheese to fall apart.