Cereal Milk & Berry Crunch Crostini

A playful yet sophisticated dessert crostini that captures the nostalgic flavor of sweet cereal milk. Creamy mascarpone is spread over toasted bread, topped with a drizzle of concentrated cereal milk reduction, and finished with fresh, tart berries and a satisfying cereal crunch.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
oz mascarpone cheese, softened
1/2 cup whole milk
1/2 cup sweet oat cereal (like Honey Nut Cheerios or similar)
tablespoon granulated sugar
1/4 cup mixed fresh berries (strawberries, blueberries)
tablespoon crushed corn flakes, for garnish

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until lightly golden and crisp. Let cool.
Prepare the cereal milk reduction: Combine milk and oat cereal in a small saucepan. Bring to a simmer, then remove from heat and let steep for 10 minutes. Strain the milk, pressing down on the cereal to extract all liquid.
Return the strained cereal milk to the saucepan, add the sugar, and simmer over low heat until the liquid has reduced to a thick, syrupy glaze (about 5
minutes). Let cool completely.
To assemble, spread a generous layer of softened mascarpone on each crostini. Top with a few fresh berries and a drizzle of the cooled cereal milk reduction.
Garnish with a sprinkle of crushed corn flakes for extra crunch and serve immediately.

Chef's Tip & Pairing

For a deeper flavor, toast the oat cereal lightly before steeping it in the milk. Pair this sweet treat with a glass of Moscato d'Asti, whose light effervescence and sweet, fruity notes will complement the creamy berries.

From the Tini Crostini Collection