Root Beer Float Mascarpone Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons unsalted butter, melted
• •1/4 cup granulated sugar
• •1/2 teaspoon ground cinnamon
• •cup high
• •quality root beer (not diet)
• •ounces mascarpone cheese, softened
• •tablespoons powdered sugar
• •1/2 teaspoon vanilla extract
• •1/4 cup toasted pecans, roughly chopped

Prep Steps

1. 1**Prepare the Crostini and Reduction:** Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and sprinkle with the sugar
2. 2cinnamon mixture. Bake for 8 minutes
3. 3minutes until golden and crisp. Meanwhile, simmer the root beer in a small saucepan over medium
4. 4low heat until it reduces to a thick, syrupy glaze (about 2
5. 5tablespoons). Set aside to cool.
6. 6**Make the Mascarpone Cream:** In a small bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
7. 7**Assemble the Crostini:** Spread a generous layer of the mascarpone cream onto each toasted crostini slice.
8. 8**Garnish and Serve:** Drizzle a small amount of the cooled root beer reduction over the mascarpone. Sprinkle with the chopped toasted pecans. Serve immediately.