Vanilla Custard and Raspberry Crostini

This crostini is a celebration of the sweet and creamy flavors of vanilla custard, perfectly balanced with the tartness of fresh raspberries. The toasted baguette provides a satisfying crunch, while the light, airy custard and fruit topping melt delightfully in your mouth. It's an elegant and simple dessert or brunch bite that is sure to impress.

Sweet & Dessert

Ingredients

French baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
1/4 cup granulated sugar
teaspoon ground cinnamon
1/2 cup prepared vanilla custard (or pastry cream)
1/4 cup fresh raspberries
teaspoon confectioners' sugar, for dusting

Method

Preheat your oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet.
In a small bowl, mix the granulated sugar and cinnamon. Sprinkle the mixture evenly over one side of the buttered bread slices.
Bake for 8 minutes
minutes, or until the crostini are lightly golden brown and crisp. Let them cool completely on a wire rack.
Once cooled, spread approximately 1 teaspoon of vanilla custard onto the cinnamon
sugar side of each crostini.
Top each with 2
fresh raspberries and a light dusting of confectioners' sugar before serving.

Chef's Tip & Pairing

For an extra layer of flavor, infuse your melted butter with a small vanilla bean pod before brushing it onto the bread. This crostini pairs beautifully with a chilled Moscato d'Asti or a light, sparkling rosé.

From the Tini Crostini Collection