Strawberry Rhubarb Pie Crostini with Vanilla Mascarpone

This crostini transforms the beloved pie into an elegant appetizer, balancing the tartness of rhubarb with the sweetness of fresh strawberries. A creamy, vanilla-infused mascarpone spread provides a rich base, while a crumble topping adds a delightful, buttery crunch.

Sweet & Dessert

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)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until lightly golden and crisp.
Combine diced strawberries, rhubarb, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes
minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly into a compote. Let cool.
In 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.
Spread a generous layer of the vanilla mascarpone on each toasted crostini. Top with a spoonful of the strawberry
rhubarb compote and sprinkle with the prepared crumble.

Chef's Tip & Pairing

For an extra professional touch, briefly toast the crumble mixture in a dry pan before sprinkling to enhance its crunch and nutty flavor. This crostini pairs beautifully with a slightly chilled Moscato d'Asti or a dry Rosé.

From the Tini Crostini Collection