Raspberry Mascarpone Summer Delight Crostini

This crostini is a celebration of summer's finest flavors, combining the tartness of fresh raspberries with the creamy richness of mascarpone. A hint of lemon zest brightens the palate, while a drizzle of aged balsamic glaze adds a sophisticated, complex finish.

Sweet & Dessert

Ingredients

1/2 baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
oz mascarpone cheese, softened
tablespoon powdered sugar
1/2 teaspoon lemon zest
1/2 cup fresh raspberries
tablespoon aged balsamic glaze
teaspoon fresh mint, finely chopped (for garnish)

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp.
While the crostini are toasting, prepare the topping. In a small bowl, gently mix the softened mascarpone cheese, powdered sugar, and lemon zest until just combined. Be careful not to overmix.
Once the crostini are cooled, spread a generous layer of the sweetened mascarpone mixture onto each slice.
Top each crostini with 3
fresh raspberries.
Drizzle the entire platter with the aged balsamic glaze and sprinkle with finely chopped fresh mint before serving.

Chef's Tip & Pairing

For an extra layer of flavor, lightly crush a few of the raspberries and fold them into the mascarpone mixture before spreading. This recipe pairs beautifully with a chilled glass of Prosecco or a Moscato d'Asti.

From the Tini Crostini Collection