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Sweet & DessertIntermediate20 min
Samoa-Inspired Toasted Coconut Caramel Crostini
This sweet and decadent crostini is a gourmet nod to the classic Girl Scout Samoa cookie. A creamy base of mascarpone is topped with rich dulce de leche and a generous sprinkle of golden, toasted coconut. A final drizzle of dark chocolate completes this irresistible bite, offering a perfect balance of sweet, salty, and creamy textures.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •Tbsp olive oil
- •Pinch of sea salt
- •oz mascarpone cheese, softened
- •1/4 cup dulce de leche or thick caramel sauce
- •1/2 cup sweetened shredded coconut, toasted
- •oz dark chocolate (at least 70% cacao), melted
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with sea salt. Bake for 8 minutes
- 2minutes until golden and crisp. Set aside to cool.\n
- 3While the crostini cools, gently toast the shredded coconut in a dry skillet over medium
- 4low heat, stirring constantly, until golden brown and fragrant (about 3
- 5minutes). Melt the dark chocolate in a double boiler or microwave.\n
- 6Spread a thin layer of softened mascarpone cheese on each cooled crostini. Drizzle a small amount of dulce de leche over the mascarpone.\n
- 7Sprinkle the toasted coconut generously over the caramel and finish with a delicate zigzag drizzle of the melted dark chocolate. Serve immediately.
Chef's Tip & Pairing
For an elegant presentation, use a piping bag or a small Ziploc bag with a tiny corner snipped off to create a fine, controlled chocolate drizzle. Pair this rich dessert with a chilled glass of Moscato d'Asti.
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