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.

Sweet & Dessert

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

Method

Preheat 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.
In a medium bowl, combine softened mascarpone cheese, cooled espresso, granulated sugar, and vanilla extract.
Whisk until the mixture is smooth and creamy.
Spread a generous amount of the espresso mascarpone mixture onto each toasted crostini.
Sprinkle cocoa nibs evenly over the mascarpone.
Add a tiny pinch of sea salt to each crostini to enhance the flavors.
Serve 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.

From the Tini Crostini Collection