Blackberry Mascarpone Bruschetta

French bread, sliced and toasted (see note)
mascarpone cheese, 1-2 teaspoons per slice of bread
one pint blackberries
3-4 tablespoons honey
1 teaspoon lemon juice
optional: slivered, fresh mint; slivered or sliced toasted almonds; good balsamic vinegar

Heat a saucepan over high heat. Add honey, lemon juice, and blackberries. Mash the blackberries to release the juices. Heat until the mixture starts to bubble and the berries are heated through. Check for sweetness.
Spread some mascarpone on each piece of toasted bread, then top with the warm berries and any of the optional toppings, if desired.

To toast the bread, slice the baguette, slightly on the diagonal, into pieces about 1/3-inch thick. Place slices on an ungreased baking sheet with sides. Bake at 350 degrees for 5 minutes. Remove from oven, flip the slices over, and bake for approximately 5 minutes more or until the bread is beginning to turn golden and crisp.
Remove from oven and cool. This step may be done up to a few days in advance. Stored in an air-tight container in the refrigerator for optimum freshness.