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.

Sweet & Dessert

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)

Method

Preheat 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
minutes until crisp.
While 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.
Prepare the espresso drizzle by stirring the cooled espresso and granulated sugar together until the sugar is dissolved. Set aside.
Once the crostini are cool, spread a generous dollop of the mascarpone cream onto each slice.
Drizzle 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.

From the Tini Crostini Collection