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Sweet & DessertIntermediate15 min
Espresso Mascarpone & Cocoa Nib Crostini
A sophisticated dessert crostini featuring a creamy, coffee-infused mascarpone spread on a crisp, butter-toasted baguette slice. The subtle bitterness of espresso and cocoa nibs perfectly balances the sweetness of the honey drizzle, creating an elegant, bite-sized treat that is perfect for an afternoon pick-me-up.
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Ingredients
- •1 baguette, thinly sliced and toasted
- •8 ounces mascarpone cheese, softened
- •1/4 cup strong espresso, cooled
- •2 tablespoons granulated sugar
- •1 teaspoon vanilla extract
- •2 tablespoons cocoa nibs
- •Pinch of sea salt
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast for 5-7 minutes minutes until lightly golden and crisp. Let cool.
- 2In a medium bowl, combine softened mascarpone cheese, cooled espresso, granulated sugar, and vanilla extract.
- 3Whisk until the mixture is smooth and creamy.
- 4Spread a generous amount of the espresso mascarpone mixture onto each toasted crostini.
- 5Sprinkle cocoa nibs evenly over the mascarpone.
- 6Add a tiny pinch of sea salt to each crostini to enhance the flavors.
- 7Serve immediately, or chill for a short period before serving.
Chef's Tip & Pairing
For an extra layer of flavor, lightly brush the toasted crostini with a coffee liqueur before spreading the mascarpone. This sweet crostini pairs beautifully with a rich, dark-roast coffee or a sweet Italian dessert wine like Vin Santo.
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