Gingerbread Spice Mascarpone Crostini

This festive crostini captures the warm, comforting essence of a freshly baked gingerbread cookie. A creamy mascarpone spread, infused with molasses and holiday spices, sits atop a crisp, toasted baguette slice. It's a perfect, bite-sized dessert to celebrate National Cookie Day.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch rounds
tbsp unsalted butter, melted
oz mascarpone cheese, softened
tbsp molasses
tbsp powdered sugar
tsp ground ginger
1/2
tsp ground cinnamon
1/4
tsp ground cloves
Pinch of salt
1/4 cup crushed gingerbread cookies (for garnish)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp.
In a small bowl, combine the softened mascarpone cheese, molasses, powdered sugar, ground ginger, cinnamon, cloves, and salt. Mix until smooth and well
combined.
Once the crostini are cooled, spread a generous layer of the gingerbread mascarpone mixture onto each slice.
Garnish each crostini with a sprinkle of crushed gingerbread cookies. Serve immediately.

Chef's Tip & Pairing

For a sophisticated pairing, serve this sweet crostini with a glass of chilled Tawny Port, whose nutty, caramelized notes beautifully complement the gingerbread spices.

From the Tini Crostini Collection