Tropical Rum Mascarpone Crostini Delight

This tropical-inspired crostini captures the essence of a Piña Colada in a sophisticated appetizer. The creamy, rum-spiked mascarpone provides a rich base, perfectly complemented by the sweet, caramelized pineapple and toasted coconut. It's a delightful, bite-sized dessert that brings a taste of the Caribbean to any gathering.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
1/2 cup fresh pineapple, finely diced
tablespoon dark rum
1/4 cup granulated sugar
oz mascarpone cheese, softened
tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut, toasted
Fresh mint leaves, for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
In a small saucepan, combine the diced pineapple, dark rum, and granulated sugar. Cook over medium heat for 5 minutes
minutes, stirring occasionally, until the pineapple is soft and the liquid has reduced to a thick syrup. Let cool completely.
In a small bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
To assemble, spread a generous layer of the rum
mascarpone mixture onto each crostini. Top with a spoonful of the caramelized pineapple
rum mixture.
Garnish each crostini with a sprinkle of toasted coconut and a small fresh mint leaf before serving.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the baguette slices with a sprinkle of brown sugar before baking. This crostini pairs beautifully with a chilled, slightly sweet Moscato d'Asti or, of course, a classic Piña Colada.

From the Tini Crostini Collection