Root Beer Float Mascarpone Crostini

This crostini is a playful, sophisticated take on the classic Root Beer Float, perfect for a summer celebration. The creamy, spiced mascarpone and the rich, syrupy root beer reduction create a nostalgic yet elegant flavor profile. The crunch of the toasted pecans and the crisp baguette slice provide a delightful textural contrast to the smooth topping.

Sweet & Dessert

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

Method

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

Chef's Tip & Pairing

For an adult pairing, serve this crostini with a slightly chilled, medium-bodied Zinfandel, whose dark fruit and spice notes will complement the root beer's sassafras and vanilla flavors. Alternatively, a cream soda-flavored liqueur can be used in place of the root beer reduction for a sweeter, less complex glaze.

From the Tini Crostini Collection