Summer Solstice Berry Basil Crostini

This crostini captures the essence of the longest day with a vibrant, sun-kissed combination of sweet, tart, and creamy flavors. The warm, toasted bread provides a perfect canvas for the smooth, tangy mascarpone and the burst of fresh, seasonal berries. It is a light, refreshing appetizer or dessert that perfectly celebrates the start of summer.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons olive oil
oz mascarpone cheese, softened
tablespoons honey, plus more for drizzling
teaspoon lemon zest
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/4 cup fresh basil leaves, thinly sliced (chiffonade)
Pinch of sea salt

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp.
While the bread toasts, prepare the topping: In a small bowl, combine the softened mascarpone cheese, 2 tablespoons of honey, and lemon zest. Stir until smooth and well
combined.
In a separate bowl, gently toss the sliced strawberries and blueberries with a pinch of sea salt to enhance their natural sweetness.
Once the crostini are cool enough to handle, spread a generous layer of the mascarpone mixture onto each slice.
Top the mascarpone with the mixed berries, drizzle lightly with extra honey, and garnish with the fresh basil chiffonade before serving immediately.

Chef's Tip & Pairing

For an extra layer of flavor, infuse the honey by letting a sprig of thyme or a vanilla bean sit in it overnight before drizzling. This crostini pairs beautifully with a chilled, slightly sweet Prosecco or a crisp, dry Rosé.

From the Tini Crostini Collection