Preheat oven to 400ºF. Arrange cake slices on heavy cookie sheet and bake at 400ºF for 3 to 4 minutes until lightly browned on bottom. Remove from oven and set aside.
In small mixing bowl, stir mascarpone, marmalade and raisins together until well combined. Divide each slice of cake in half and arrange browned side up, on each of 4 small dessert plates. Spoon raisin mixture on top, dividing evenly. Sprinkle with chopped pecans. Set aside.
Then, combine chocolate chips and shortening in small glass custard cup or bowl and microwave on HIGH for 30 seconds. Stir, if necessary, microwave 20 seconds more or until chocolate is melted. Stir again until smooth. Drizzle over the crostini. Serve immediately.
Chef Note: If mascarpone is not available, beat 5 tablespoons softened cream cheese, 2 tablespoons heavy cream and 1 tablespoon dairy sour cream together until smooth.
- 4 slices of pound cake, each about 1/2-inch thick
- 1/2 Cup mascarpone cheese
- 1/3 Cup orange marmalade
- 1/3 Cup California raisins
- 11/2 Tablespoons chopped pecans
- 1/4 Cup semisweet chocolate chips
- 11/2 Teaspoons vegetable shortening