Pecan Praline and Cream Cheese Crostini

A delightful sweet treat, this crostini combines the creamy tang of whipped cream cheese with the rich, caramelized crunch of homemade pecan praline. Served on a crisp baguette slice, it offers a perfect balance of textures and a warm, buttery flavor that is ideal for a summer dessert or brunch.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
oz cream cheese, softened
tablespoons powdered sugar
1/2-Pinch of sea salt
1/4 cup pecan halves
1/4 cup granulated sugar
tablespoon water
Pinch of sea salt

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
Prepare the praline: In a small saucepan, combine granulated sugar and water. Heat over medium
high until the sugar dissolves and turns a deep amber caramel. Remove from heat, quickly stir in pecans and sea salt, and pour onto a parchment
lined baking sheet to cool completely.
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until light and fluffy.
Once the praline is hard, crush it into small pieces using a rolling pin or food processor.
Spread the cream cheese mixture generously on each crostini and top with the crushed pecan praline. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, add a very thin slice of fresh peach or a few raspberries on top of the cream cheese before sprinkling the praline.

From the Tini Crostini Collection