You’ll need:

1/2 cup (4 oz./125 g) mascarpone cheese
1/4 tsp. ground cinnamon 
2 Tbs. unsalted butter, melted
4 ripe nectarines, pitted and halved lengthwise
2 Tbs. honey, slightly warmed until liquid
4!slices of sourdough bread
A few sprigs fresh thyme and sage for garnish (optional)

How to:

Preheat an oven to 400°F (200°C).

In a small bowl, mix together the mascarpone and cinnamon with a rubber spatula. Set aside and let stand at room temperature while roasting the nectarines.

Have ready a baking dish just large enough to hold the nectarine halves in a single layer. Butter the dish with 1 Tbs. of the melted butter. Place the nectarines in the dish, cut side up, and brush the halves with the remaining 1 Tbs. melted butter.

Bake until the nectarine juices collect in the hollows where the pits were removed, about 15 minutes. Remove from the oven. Brush the nectarines with the honey, letting the juices run into the baking dish. Return to the oven and bake until the nectarines are tender, about 5 minutes more. Place the nectarines on a slice of toasted sourdough bread, toped with a cinnamon mascarpone and add the cooking juices on top. 

Enjoy!