Caramelized Banana and Spiced Pecan Crostini

This crostini is a delightful blend of sweet and savory, featuring warm, caramelized banana slices and a creamy, spiced mascarpone spread. The crunch of toasted pecans and a drizzle of honey elevate this appetizer into a sophisticated dessert-like bite, perfect for a late summer gathering.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 16 slices)
tablespoons unsalted butter
ripe but firm banana, sliced 1/4-inch thick
tablespoon brown sugar
oz mascarpone cheese, softened
teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup pecan halves, toasted and roughly chopped
tablespoon honey, for drizzling

Method

Preheat oven to 375°F (190°C). Brush the baguette slices lightly with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small bowl, mix the softened mascarpone cheese with vanilla extract and cinnamon until smooth and creamy.
Melt the butter in a non
stick skillet over medium heat. Add the banana slices and brown sugar. Cook for 2 minutes
minutes per side until the bananas are soft and caramelized.
Spread a generous layer of the spiced mascarpone mixture onto each toasted crostini. Top with 2
slices of caramelized banana and a sprinkle of chopped pecans.
Drizzle the finished crostini with a touch of honey just before serving.

Chef's Tip & Pairing

For an extra layer of flavor, substitute the brown sugar with a splash of dark rum or bourbon when caramelizing the bananas. This adds a sophisticated, boozy note that pairs wonderfully with the pecans.

From the Tini Crostini Collection