Bananas Foster-Inspired Tartines
Tartines
Yields 8 medium tartines
INGREDIENTS
8 slices French country bread, 1/2-3/4 inch thick
2 tbsp softened unsalted butter, for bread
8 oz mascarpone (about 1 cup)
1 tsp vanilla extract, for mascarpone
4 medium firm-ripe bananas
1/2 cup toasted chopped pecans
Brown-sugar cinnamon sauce, below
Directions
Heat oven to 400 F. Lightly butter bread with the remaining 2 tablespoons butter. Toast on a baking sheet for 6-10 minutes, turning once, until lightly golden. Let cool.
Gently stir mascarpone with 1 teaspoon vanilla just until combined. Mix close to serving and keep chilled until assembly. Do not overwhip.
Slice bananas just before assembling. Spread each toast with about 2 tablespoons vanilla mascarpone. Arrange about 1/2 banana over each piece.
Drizzle each tartine with 1-2 teaspoons sauce and finish with 1 tablespoon pecans. Serve promptly. There may be sauce left over.
Make-ahead note
Prepare sauce and toast pecans ahead. Refrigerate sauce; gently warm and adjust its consistency before serving. Cool sauce to lukewarm before adding it to mascarpone. Slice bananas and assemble close to serving.
This is inspired by the banana, buttery brown-sugar and cinnamon flavors of Bananas Foster; this version uses fresh banana and contains no rum or flambé step.
Brown-Sugar Cinnamon Sauce
INGREDIENTS
4 oz softened cream cheese
4 tbsp unsalted butter
3/4 cup packed brown sugar
1/4 cup water, plus more as needed
1/2 tsp ground cinnamon
Pinch of salt
1 tsp vanilla extract
Directions
Melt 4 tablespoons butter in a small saucepan over medium-low heat. Stir in brown sugar, water, cinnamon and salt. Gently simmer 1-2 minutes, stirring until smooth. Remove from heat and stir in 1 teaspoon vanilla. Let cool to lukewarm. If too thick, add water 1 teaspoon at a time until it drizzles easily.