Cherries Jubilee Mascarpone Crostini

This crostini is a celebration of the classic dessert, Cherries Jubilee, transformed into a sophisticated appetizer. The warm, slightly tart cherry topping is balanced by the creamy, cool mascarpone, all served atop a crisp, buttery slice of toasted bread. It's a perfect blend of sweet and rich, offering a delightful contrast in textures and temperatures.

Sweet & Dessert

Ingredients

1 baguette, thinly sliced and toasted
8 ounces mascarpone cheese, softened
1 pound fresh dark sweet cherries, pitted
1/4 cup granulated sugar
2 tablespoons fresh orange juice
2 tablespoons brandy (optional, for flambé)
1 tablespoon unsalted butter
1 teaspoon orange zest
Fresh mint leaves, for garnish
Balsamic glaze, for drizzling (optional)

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast for 8-10 minutes minutes, or until golden brown and crisp. Set aside to cool.
In a medium saucepan, combine the pitted cherries, granulated sugar, orange juice, and unsalted butter. Cook over medium heat, stirring occasionally, until the cherries are softened and the sauce has slightly thickened, about 8-10 minutes.
If using brandy, carefully add it to the warm cherry mixture. Ignite with a long match and allow the flames to subside completely. Remove from heat.
Spread a generous layer of softened mascarpone cheese onto each toasted crostini.
Spoon the warm Cherries Jubilee mixture over the mascarpone-topped crostini.
Garnish each crostini with a sprinkle of fresh orange zest and a few fresh mint leaves. For an extra gourmet touch, drizzle lightly with balsamic glaze.
Serve immediately while the cherry mixture is still warm.

Chef's Tip & Pairing

For an extra touch of elegance, flambé the cherry liqueur in step 2 before adding the vanilla, but be sure to do so safely away from flammable materials. This sweet crostini pairs beautifully with a glass of chilled Prosecco or a late-harvest Zinfandel.

From the Tini Crostini Collection