Amaretto Cherry Mascarpone Crostini

This elegant dessert crostini transforms the classic flavors of cherry pie into a sophisticated appetizer. A creamy, almond-infused mascarpone base is topped with a vibrant, tart cherry compote, offering a perfect balance of sweetness and tang.

Sweet & Dessert

Ingredients

small baguette, sliced diagonally into 1/2-inch thick pieces
tablespoons unsalted butter, melted
oz mascarpone cheese, softened
tablespoons powdered sugar
teaspoon Amaretto liqueur (or almond extract)
1/2 cup pitted fresh or frozen cherries (thawed)
tablespoon granulated sugar
teaspoon lemon juice
Pinch of ground cinnamon
tablespoons slivered almonds, toasted

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and bake for 8 minutes
minutes until lightly golden and crisp. Let cool completely.
In a small saucepan, combine cherries, granulated sugar, lemon juice, and cinnamon. Bring to a simmer over medium heat and cook for 5 minutes
minutes until the cherries soften and the sauce thickens slightly. Let the cherry compote cool.
In a separate bowl, gently mix the softened mascarpone cheese with the powdered sugar and Amaretto until just combined and smooth. Do not overmix.
Spread a generous layer of the Amaretto mascarpone mixture onto each cooled crostini base.
Top each crostini with a spoonful of the cherry compote and sprinkle with toasted slivered almonds before serving.

Chef's Tip & Pairing

For an extra layer of flavor, toast the slivered almonds in a dry pan over medium heat until fragrant, about 3 minutes, before sprinkling them on top. This crostini pairs beautifully with a chilled Moscato d'Asti.

From the Tini Crostini Collection