Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream Recipes

BALSAMIC BLUEBERRY MASCARPONE CROSTINIS

Steps:

• Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
• Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.
• Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend.
• Add the cookies and almonds and mix well.
• Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F.
• Butter a 13 by 9 by 2-inch glass baking dish.
• Stir the sugar and flour in a large bowl.
• Add the nectarines and blueberries, and toss to combine.
• Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish.
• Sprinkle the cookie topping over.
• Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
• Cool at least 10 minutes.
• Spoon the warm crisp into bowls.
• Top each with a dollop of mascarpone cheese and serve.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.