Balsamic Blueberry Mascarpone Crostini

July 1, 2019

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

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.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: Makes 18 crostini
Category: Appetizers

Ingredients

18 (¼-inch thick) French baguette slices
1 Tbsp Persian Lime Premium Olive Oil
1 cup fresh blueberries
1 Tbsp Blueberry Aged Dark Balsamic
1 tsp sugar
12 Tbsp mascarpone cheese
½ tsp kosher salt
¼ tsp freshly cracked black pepper
2 Tbsp thinly sliced fresh basil leaves (or chopped strawberries), for garnish

Directions

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.
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.
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.