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.

Sweet & Dessert

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

Method

Preheat 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
minutes until lightly golden and crisp. Let cool completely.
In a small bowl, gently mix the softened mascarpone cheese with the rosewater and powdered sugar until just combined. Be careful not to overmix.
Spread a generous layer of the rosewater mascarpone mixture onto each cooled crostini.
Top each crostini with 2
fresh raspberries and a sprinkle of chopped pistachios.
Garnish 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.

From the Tini Crostini Collection