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Sweet & DessertIntermediate20 min
Dark Chocolate Espresso Oreo Crostini
This decadent sweet crostini transforms a classic cookie into a sophisticated dessert bite. A rich, dark chocolate-infused bread base is topped with a light, tangy mascarpone cream, offering a delightful contrast in texture and flavor. Finished with a bitter espresso drizzle and crunchy cookie pieces, it's the perfect gourmet tribute to a beloved treat.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •Tbsp unsalted butter, melted
- •Tbsp unsweetened cocoa powder
- •oz mascarpone cheese, softened
- •Tbsp powdered sugar
- •1/2
- •tsp vanilla extract
- •Oreo cookies, finely crushed
- •Tbsp strong brewed espresso, cooled
- •tsp granulated sugar (for espresso drizzle)
Prep Steps
- 1Preheat oven to 350°F (175°C). In a small bowl, whisk the melted butter and cocoa powder until smooth. Brush both sides of the baguette slices with the chocolate butter mixture and toast on a baking sheet for 8 minutes
- 2minutes until crisp.
- 3While the bread cools, prepare the topping. In a medium bowl, gently fold together the softened mascarpone cheese, powdered sugar, and vanilla extract until just combined and creamy. Do not overmix.
- 4Prepare the espresso drizzle by stirring the cooled espresso and granulated sugar together until the sugar is dissolved. Set aside.
- 5Once the crostini are cool, spread a generous dollop of the mascarpone cream onto each slice.
- 6Drizzle the espresso mixture over the cream and sprinkle with the crushed Oreo cookies. Serve immediately.
Chef's Tip & Pairing
For an extra layer of flavor, add a tiny pinch of sea salt to the mascarpone cream to enhance the sweetness and balance the richness of the chocolate and espresso.
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