At the local farmers’ market I picked up several baskets of fresh strawberries. Their distinctive fragrant aroma was irresistible and lured my nose over to the vendors’ tables full of bright red strawberries. I knew exactly what I wanted to make with these ruby gems when I got home . . . Strawberry Crostini with Sweet Mascarpone Cream!
A perfect way to satisfy my obsession with strawberries!
This Italian dessert pairs a sweet mascarpone cream with strawberries topped on toasted bread coated with cinnamon-sugar. The final element that takes this over the top and ever so delightful is a drizzle of sweet Balsamic Vinegar Glace.
The flavors are fresh, bright and just . . . heavenly!
Strawberry Crostini are great finger foods for a brunch buffet. They can also be served as either an appetizer or dessert. Either way, I guarantee they will be a hit with your family and friends!
One of the great things about using mascarpone cheese sweetened with sugar is that this layer is much more firm, but still soft on top of the crunchy cinnamon-sugar toasts. Using whipped cream alone doesn’t hold up to the weight of the strawberries on top which just end up toppling off and well . . . it’s just a mess.
If you love whipped cream (as we do!), simply have a bowl of some for others to dollop on top of their crostini.
This is a great recipe where everything can be made in advance. The ingredients are kept separately and then put together just before serving. Keep the mascarpone and strawberries refrigerated for up to 24 hours. You don’t want the strawberries to be mushy! Keep the toasted bread at room temperature.
Here are the recommendations that I use:
How To Make Strawberry with Sweet Mascarpone Cream Crostini
First toast the bread (I do this in the 350 degree oven, toasting many slices at the same time, but you can also use a toaster for a few at a time).
After nicely toasted, spread butter on both sides of the toasted bread.
Place the buttered toast on a wire rack in a baking pan.
- 1 loaf of Italian bread, sliced diagonally
- butter, softened to room temperature
- 1/4 cup cinnamon
- 3/4 cup sugar
- 8 oz. mascarpone cheese, room temperature
- ½ cup sugar
- 16 oz. strawberries (1 large basket), sliced into ½" chunks
- 1 cup strawberry syrup
- Thick Balsamic Vinegar Glaze to drizzle over crostini
- Garnish: Sprigs of Mint or Basil
- Slice bread diagonally.
- Toast in the oven for a few minutes only, flip over and toast again.
- Spread butter on both sides of bread.
- Sprinkle with mixture of sugar and cinnamon.
- Broil for a few minutes on each side; do not burn.
- Cool completely and set aside.
- Mix sugar into mascarpone cheese.
- Spread a big dollop on each slice of bread.
- Cut up strawberries.
- Gently fold the cut up strawberries into the strawberry syrup.
- Top each mascarpone-covered crostini with the strawberry mixture.
- Garnish with fresh sprigs of mint or basil.
OPTIONAL: Drizzle good quality, thick and sweet Balsamic Vinegar Glaze over each crostini.
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