Brown Butter Pecan Pie Crostini

Ingredients

• baguette, sliced into 1/2-inch thick rounds
• tbsp unsalted butter, melted
• oz mascarpone cheese, softened
• tbsp maple syrup
• 1/2-Pinch of sea salt
• 1/4
• tsp ground nutmeg
• 1/2 cup pecan halves
• 1/4 cup brown sugar
• tbsp unsalted butter, for brittle
• Pinch of sea salt

Method

1. Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
2. minutes until lightly golden and crisp. Let cool completely.
3. In a small saucepan, melt 1 tbsp of butter over medium heat. Continue to cook until the butter foams and brown bits form at the bottom, giving off a nutty aroma (brown butter). Stir in brown sugar and sea salt until dissolved.
4. Add pecan halves to the brown butter mixture and cook for 2 minutes
5. minutes, stirring constantly, until the sugar caramelizes and coats the pecans like a brittle. Spread the pecan brittle onto a piece of parchment paper and let cool and harden.
6. In a small bowl, mix the softened mascarpone cheese with maple syrup, cinnamon, and nutmeg. Once the pecan brittle is hard, roughly chop it into small pieces.
7. Spread the spiced mascarpone mixture evenly onto each crostini slice. Top generously with the chopped brown butter pecan brittle and serve immediately.