Balsamic Blueberry Mascarpone Crostini | The Little Shop of Olive Oils

Balsamic Blueberry Mascarpone Crostini

Tracey Wilkinson

Perfect for last minute entertaining, toasts are topped with a sweet and tangy mascarpone cheese and a blueberry compote with hints of balsamic vinegar and fresh basil, a delicious flavor combination.

Ingredients

TOASTS:

  • 18 (1/4-inch thick) french baguette slices
  • 1 Tbs. Persian Lime Olive Oil
BALSAMIC BLUEBERRIES:
  • 1 cup fresh blueberries
  • 1 Tbs. Blueberry Aged Balsamic Vinegar
  • 1 tsp. sugar

TOPPING:

  • 12 Tbs. mascarpone cheese
  • ½ tsp. kosher salt
  • ¼ tsp. freshly cracked black pepper
  • 2 Tbs. thinly sliced fresh basil leaves (or chopped strawberries) for garnish

Instructions

TOASTS:

  • Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.

BALSAMIC BLUEBERRIES:

  • 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.

TOPPING:

  • Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with balsamic blueberry mixture and fresh basil/strawberry.

--- adapted from Blueberry Highbush Council

Add a comment

* Comments must be approved before being displayed.