Crostini with Mascarpone, Fresh Berries and Drizzled Honey Recipe

Crostini are thinly sliced toasts, but think of them as a blank canvas for savory and sweet toppings.

Often served as an appetizer in Italy with a smear of pureed chicken livers, crostini are versatile little crisps. Topped with pesto and herbs, they make an excellent garnish on a chilled or hot soup. Topped with a puree of peas with mint, they are a wonderful accent to a summer salad.

Dessert crostini are a Seriously Simple cook's best friend. They require little more than bread, fruit, cheese and a drizzle of honey. These tasty sweet bites take just a few minutes to put together, so consider serving them when you are pressed for time. They're just the thing for an afternoon tea or as an elegant end to a meal.

Toast some thinly sliced bread, spread over with cheese, and then top with an array of sweet flavors. Mascarpone is a very soft, rich cheese that tastes a little bit like sour cream but is much denser in texture. The creamy cheese contributes a textural contrast to the crisp toast, tart berries and sweet honey.

Serve a fruity after dinner wine to complete the meal.

Help is on the Way

--Try different types of bread such as raisin nut or ciabatta.

--Find soft cheeses such as fresh goat, blue or triple cream for easy spreading.

--If using fruit that needs to be sliced, make sure the slices are very thin.

--Look for creative drizzles such as caramel, balsamic glaze or fruit puree.

--Do a variation of this idea: Arrange a soft, creamy blue cheese, a strong cheddar and a triple cream cheese on a basket. Have slices of toasted raisin-nut bread around the cheese. Place a pot of honey in the basket. Let your guests make their own selection, and make sure to have them drizzle the cheese and bread with a bit of honey.

 

Crostini with Mascarpone, Fresh Berries & Drizzled Honey

Serves 4 to 6

Ingredients

Preparation

1. To toast the French bread slices, preheat the oven to 350 F. Place the bread slices on a baking sheet and toast for about 12 minutes, or until golden brown. Let cool.

2. Arrange on a platter and smear about a teaspoon of mascarpone on each bread slice. Arrange a few berries on top and then drizzle lightly with honey. Serve immediately.

Diane Rossen Worthington is an authority on new American cooking and author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

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(c) 2009, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.