Strawberry Rhubarb Pie Crostini with Vanilla Mascarpone

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tbsp unsalted butter, melted
• •oz mascarpone cheese, softened
• •tsp vanilla extract
• •tbsp powdered sugar
• •1/2-tsp lemon juice
• •1/4-purpose flour
• •tbsp granulated sugar
• •tsp lemon juice
• •tbsp all
• •purpose flour
• •tbsp cold butter, cut into small cubes (for crumble)
• •tbsp brown sugar (for crumble)

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and toast for 8 minutes
2. 2minutes until lightly golden and crisp.
3. 3Combine diced strawberries, rhubarb, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes
4. 4minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly into a compote. Let cool.
5. 5In a separate bowl, mix the mascarpone cheese, vanilla extract, and powdered sugar until smooth. For the crumble, combine flour, cold butter, and brown sugar with your fingers until coarse crumbs form.
6. 6Spread a generous layer of the vanilla mascarpone on each toasted crostini. Top with a spoonful of the strawberry
7. 7rhubarb compote and sprinkle with the prepared crumble.