Crostini Al Mascarpone Recipes

CROSTINI WITH MASCARPONE, BERRIES AND HONEY

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown.
• Arrange the toasts on a platter and spread about 1 teaspoon of marscarpone on each one.
• Arrange berries on top and drizzle lightly with honey.
• Serve immediately.
• NOTE: An attractive alternative for a brunch or dinner party is to arrange a soft, creamy blue cheese, a strong Cheddar, and a triple-cream cheese in a basket. Place slices of toasted raisin-nut bread around the cheese. Place a pot of honey in the basket and let your guests make their own selection and combination.

CROSTINI WITH MASCARPONE, GRILLED SCALLION, TOMATO AND BALSAMIC GLAZE

Steps:

• Preheat the grill to high heat.
• Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve.

MOCK MASCARPONE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Brush the bread slices lightly with olive oil and season with salt. Bake in the oven until golden, 3 to 4 minutes per side. Allow to cool. Spread the toasts with Mock Mascarpone Cheese and top with roasted red pepper slices, basil, olive oil and salt.
• In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

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.