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Sweet & DessertBeginner15 min
Rosewater Mascarpone and Raspberry Garden Crostini
This delicate, floral crostini captures the essence of a summer rose garden. A light, creamy mascarpone base is infused with fragrant rosewater, topped with fresh raspberries, and finished with a sprinkle of candied rose petals for a beautiful crunch.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz mascarpone cheese, softened
- •teaspoon rosewater (food grade)
- •tablespoon powdered sugar
- •1/2 cup fresh raspberries
- •tablespoon chopped pistachios
- •teaspoon dried edible rose petals, candied
Prep Steps
- 1Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes until lightly golden and crisp. Let cool completely.
- 3In a small bowl, gently mix the softened mascarpone cheese with the rosewater and powdered sugar until just combined. Be careful not to overmix.
- 4Spread a generous layer of the rosewater mascarpone mixture onto each cooled crostini.
- 5Top each crostini with 2
- 6fresh raspberries and a sprinkle of chopped pistachios.
- 7Garnish with the candied or dried edible rose petals just before serving for a beautiful, fragrant finish.
Chef's Tip & Pairing
For a perfect pairing, serve this crostini with a chilled glass of Moscato d'Asti, whose light effervescence and sweet, fruity notes will complement the floral and berry flavors beautifully.
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