Raspberry Bombe Mascarpone Crostini

This elegant dessert crostini captures the essence of a classic bombe with a creamy, sweet base and bright, tart raspberries. The toasted bread provides a satisfying crunch, perfectly balancing the smooth mascarpone and vibrant fruit coulis. It's a sophisticated, bite-sized treat perfect for a summer celebration.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp unsalted butter, melted
oz mascarpone cheese, softened
tbsp powdered sugar
1/2
tsp vanilla extract
1/4 cup raspberry jam or coulis
1/2 cup fresh raspberries
oz white chocolate, shaved

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and toast on a baking sheet for 8 minutes
minutes until lightly golden and crisp. Let cool completely.
In a small bowl, gently mix the softened mascarpone cheese with the powdered sugar and vanilla extract until just combined and smooth. Be careful not to overmix.
Spread a generous layer of the vanilla mascarpone mixture onto each cooled crostini base.
Top each crostini with a small dollop of raspberry jam/coulis and 2
fresh raspberries.
Garnish with delicate white chocolate shavings before serving.

Chef's Tip & Pairing

For an extra layer of flavor, infuse the mascarpone with a tiny splash of Grand Marnier or a raspberry liqueur. Pair this sweet treat with a chilled glass of Moscato d'Asti or a dry Rosé Champagne.

From the Tini Crostini Collection