Spiced Molasses Hermit Crostini

This dessert crostini captures the warm, comforting flavors of a classic hermit cookie, transforming them into an elegant, bite-sized treat. A creamy, spiced ricotta is swirled with dark molasses and topped with toasted pecans and plump, brandy-soaked raisins. The combination of the crunchy toast, the smooth filling, and the complex spice blend is utterly irresistible.

Sweet & Dessert

Ingredients

1 large baguette, thinly sliced
4 tablespoons unsalted butter, softened
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
4 ounces mascarpone cheese, softened
1/4 cup chopped pecans, toasted
2 tablespoons dried cranberries

Method

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet.
In a small bowl, melt 2 tablespoons of butter. Brush both sides of the baguette slices with melted butter. Toast in the preheated oven for 8-10 minutes minutes, or until golden and crisp. Let cool slightly.
In another small bowl, combine the remaining 2 tablespoons of softened butter, dark molasses, ground cinnamon, ground ginger, ground cloves, and sea salt. Mix until well combined and smooth.
Spread a thin layer of softened mascarpone cheese on each toasted crostini.
Dollop a small amount of the spiced molasses mixture over the mascarpone.
Garnish each crostini with toasted chopped pecans and dried cranberries.
Serve immediately for best flavor and texture.

Chef's Tip & Pairing

For an extra layer of flavor, toast the pecans in a dry pan over medium heat until fragrant before chopping. This crostini pairs beautifully with a glass of Tawny Port or a rich, sweet Cream Sherry, which will complement the molasses and spice notes.

From the Tini Crostini Collection