Balsamic Blueberry Mascarpone Crostini
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I love recipes that feel elegant but don’t require hours in the kitchen.
These Balsamic Blueberry Mascarpone Crostini are perfect for last-minute entertaining. A toasted baguette brushed with Persian Lime Olive Oil, creamy mascarpone, and a warm blueberry compote made with our Blueberry Aged Dark Balsamic — it’s such a beautiful balance of sweet, tangy, and savory.
The balsamic deepens the berries and creates a glossy little sauce that soaks gently into the cheese. The mascarpone adds richness without being heavy. And a sprinkle of fresh basil at the end? That’s the little surprise that makes everything pop.
They’re lovely for wine night, holiday gatherings, or even as part of a brunch board.
Simple. Thoughtful. Just a little unexpected.
Balsamic Blueberry Mascarpone Crostini
Rated 5.0 stars by 1 users
Category
Appetizers
Author:
Servings
Makes 18 crostini
Prep Time
10 minutes
Cook Time
10 minutes
Crisp baguette slices brushed with Persian Lime Olive Oil and topped with creamy mascarpone and a warm blueberry compote made with Blueberry Aged Dark Balsamic for an elegant sweet-savory appetizer.
Ingredients
For the Toasts
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18 (¼-inch thick) French baguette slices
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1 Tbsp Persian Lime Premium Olive Oil
For the Balsamic Blueberries
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1 cup fresh blueberries
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1 Tbsp Blueberry Aged Dark Balsamic
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1 tsp sugar
For the Topping
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12 Tbsp mascarpone cheese
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½ tsp kosher salt
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¼ tsp freshly cracked black pepper
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2 Tbsp thinly sliced fresh basil leaves (or chopped strawberries), for garnish
Directions
To Make the Toasts
Preheat oven to 375°F.
Brush baguette slices lightly with Persian Lime Olive Oil.
Arrange on a baking sheet and bake for 8–10 minutes, turning once, until crisp and lightly golden.
To Make the Balsamic Blueberries
In a medium non-stick skillet over medium heat, combine blueberries, Blueberry Aged Dark Balsamic, and sugar.
Cook for 4–5 minutes, just until berries soften and a light sauce forms.
Remove from heat and allow to cool slightly.
To Assemble
Spread about 2 teaspoons of mascarpone onto each toast.
Sprinkle lightly with kosher salt and freshly cracked black pepper.
Spoon balsamic blueberry mixture over the mascarpone.
Garnish with fresh basil (or chopped strawberries) and serve immediately.
Recipe Note
Tracey’s Notes
- The Persian Lime Olive Oil keeps the crostini bright and light.
- Assemble just before serving so the toasts stay crisp.
- These pair beautifully with a crisp white wine or sparkling rosé.
Optional
- Add a drizzle of extra Blueberry Aged Dark Balsamic before serving.
- Substitute whipped ricotta for mascarpone for a lighter texture.
- Finish with a sprinkle of flaky sea salt for added contrast.
1 comment
So good! This summer’s go-to appetizer is light and delicious.