Pistachio Crisps With Mascarpone Cheese And Grape Compote Recipes

Steps:

• Heat oven to 350°F. Spread cheese on each bread slice. Place in single layer in ungreased 15x10x1-inch pan. Sprinkle nuts over cheese.
• Bake 10 to 12 minutes or until edges of bread are light golden.
• Drizzle honey over top of each toast. Garnish with basil.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
• Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
• Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.