Salted Honey Mascarpone and Almond Crunch Crostini

A delightful dessert crostini that balances creamy, salty, and sweet flavors. The smooth, honey-whipped mascarpone is topped with a crunchy, buttery almond toffee, creating a perfect textural contrast. This recipe is a sophisticated way to celebrate the holiday.

Sweet & Dessert

Ingredients

baguette, sliced 1/2 inch thick
tbsp olive oil
oz mascarpone cheese
tbsp honey, plus extra for drizzling
1/4
tsp sea salt
1/4 cup granulated sugar
tbsp unsalted butter
tbsp water
1/4 cup sliced almonds, toasted

Method

Prepare the Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
Make the Almond Buttercrunch: In a small saucepan, combine sugar, butter, and water. Cook over medium heat until the mixture turns a deep amber caramel (about 5
minutes). Stir in the toasted almonds, then immediately pour onto a parchment
lined baking sheet and spread thinly. Let cool completely and then crush into small pieces.
Whip the Mascarpone: In a small bowl, combine mascarpone cheese, 2 tbsp of honey, and sea salt. Whip until the mixture is light and fluffy.
Assemble and Serve: Spread a generous layer of the honey
mascarpone mixture onto each cooled crostini. Sprinkle the crushed almond buttercrunch over the top. Drizzle with a little extra honey just before serving.

Chef's Tip & Pairing

A crisp, slightly sweet sparkling wine like a Moscato d'Asti would be a perfect pairing for this dessert crostini, complementing the honey and crunch without overpowering the delicate cheese.

From the Tini Crostini Collection