Raspberry Rosewater Mascarpone Crostini of Love

A truly romantic bite, this crostini features a creamy, subtly sweet mascarpone spread infused with delicate rosewater. Topped with fresh, tart raspberries and a hint of bright lemon zest, it's the perfect light dessert or appetizer to share with your beloved.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tbsp unsalted butter, melted
oz mascarpone cheese, softened
tbsp powdered sugar
1/2-tsp lemon zest
cup fresh raspberries
tsp lemon zest
tsp finely chopped pistachios (for garnish)

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and toast on a baking sheet for 8 minutes
minutes, or until golden and crisp. Let cool completely.
In a small bowl, combine the softened mascarpone cheese, powdered sugar, and rosewater. Mix gently until just combined and smooth.
Spread a generous layer of the rosewater mascarpone mixture onto each cooled crostini.
Gently top each crostini with 3
fresh raspberries and a light sprinkle of lemon zest.
Garnish with a pinch of finely chopped pistachios just before serving for added color and crunch.

Chef's Tip & Pairing

Pair this sweet treat with a sparkling rosé or a Moscato d'Asti; the light effervescence and subtle sweetness will complement the tart raspberries and floral rosewater beautifully.

From the Tini Crostini Collection