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Sweet & DessertIntermediate20 min
Espresso Mascarpone & Sea Salt Crostini
This crostini is a sophisticated tribute to National Coffee Ice Cream Day, combining the rich bitterness of espresso with the creamy sweetness of mascarpone. The crunchy, toasted baguette provides the perfect base for the smooth, coffee-infused topping, creating a delightful contrast in every bite. A drizzle of dark chocolate ganache and a sprinkle of sea salt elevate this simple dessert to gourmet status.
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Ingredients
- •1 fresh baguette, thinly sliced
- •8 ounces mascarpone cheese, softened
- •2 tablespoons finely ground espresso powder
- •3 tablespoons granulated sugar
- •1/2 teaspoon pure vanilla extract
- •2 tablespoons extra virgin olive oil
- •Flaky sea salt, to taste
- •1 teaspoon unsweetened cocoa powder, for dusting (optional)
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5-7 minutes minutes until golden and crisp. Let cool.
- 2In a medium bowl, combine the softened mascarpone cheese, espresso powder, granulated sugar, and vanilla extract.
- 3Whisk the mixture until smooth and well combined, ensuring no lumps of espresso powder remain.
- 4Generously spread the espresso mascarpone mixture onto each toasted crostini slice.
- 5Lightly sprinkle each crostini with flaky sea salt.
- 6Dust with a touch of unsweetened cocoa powder for an elegant finish (optional).
- 7Serve immediately to enjoy the crisp texture of the crostini.
Chef's Tip & Pairing
For a perfectly smooth ganache, ensure the cream is hot enough to fully melt the chocolate, and whisk gently from the center outwards. This dessert crostini pairs beautifully with a glass of rich, dark Port wine or a strong, chilled espresso martini.
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