Elderflower Mascarpone Blueberry Summer Crostini

This crostini is a vibrant celebration of summer, combining the sweet, slightly tart flavor of fresh blueberries with the delicate, floral notes of elderflower liqueur. The creamy mascarpone base provides a rich counterpoint to the crisp, buttery crostini, making for an elegant and refreshing bite. It's the perfect light dessert or sophisticated appetizer for a warm July evening.

Sweet & Dessert

Ingredients

small baguette, sliced into ½
inch thick rounds
tbsp unsalted butter, melted
oz mascarpone cheese, softened
tbsp elderflower liqueur (such as St
Germain)
tbsp powdered sugar
cup fresh blueberries
tsp lemon zest
tsp fresh mint, finely chopped, for garnish

Method

Preheat your oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Bake for 8 minutes
minutes, or until lightly golden and crisp. Let cool completely.
In a small bowl, combine the softened mascarpone cheese, elderflower liqueur, and powdered sugar. Whisk until smooth and creamy.
In a separate bowl, gently toss the blueberries with the lemon zest.
To assemble, spread a generous layer of the elderflower mascarpone mixture onto each cooled crostini.
Top each crostini with a small spoonful of the lemon
zest blueberries and a sprinkle of fresh mint. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the blueberries in a dry pan for 2 minutes before tossing with the lemon zest; this will slightly soften them and intensify their sweetness. This crostini pairs beautifully with a chilled glass of Prosecco or a light, slightly sweet Moscato d'Asti.

From the Tini Crostini Collection