Fresh mint leaves, finely chopped (about 1 tablespoon)
6 Bread slices, toasted
For the vanilla mascarpone
8 oz. mascarpone
1 tablespoon sweetener (i like Just Date Syrup)
1½ teaspoons vanilla bean paste (or vanilla extract if you don't have the paste on hand)
Segment the grapefruits (slice rind, with a very sharp knife, trim the fruit's end; set the flat side on a cutting board; slice off the peel and pith in sections. Set the fruit on its side. Cut toward the center, along the membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. repeat.)
Stir all the vanilla mascarpone ingredients together.
Slather each slice of toast with the mascarpone. Top with grapefruit segments. Finish with sprinkle of the fresh mint.