Description
Roasted balsamic strawberries top crispy, crunchy crostini and are finished off with a dollop of mascarpone whipped cream. A sprinkle of chopped pistachios takes this easy appetizer over the top.
Ingredients
- 3 cups Fresh Strawberries, Hulled And Cut In Half
- 2 Tablespoons Olive Oil, Divided
- 1 teaspoon Balsamic Vinegar
- 1 whole Baguette, Cut Into 1/2 Inch Slices
- 1 cup Heavy Whipping Cream
- 8 ounces, weight Mascarpone Cheese, At Room Temperature
- 4 Tablespoons Confectioners Sugar
- ½ cups Chopped Pistachios
Preparation
Preheat oven to 350ºF.
In a large bowl, toss the strawberries with half of the olive oil and the vinegar. On a rimmed baking sheet lined with parchment, spread the strawberries in a single layer. Put the pan into the oven and roast for 10 minutes. Using a rubber spatula, stir the strawberries and roast for an addition 5-10 minutes. Transfer the berries to a bowl and cool to room temperature.
Brush both sides of the bread slices with remaining olive oil and lay then on a baking sheet in a single layer. Bake for 5 minutes or until golden and then turn the slices over. Bake for an additional 5 minutes and then transfer the bread to a cooling rack.
Using a hand mixer fitted with a whisk attachment, whisk the cream, mascarpone and sugar until stiff peaks form. Set aside.
Assemble the crostini by placing 1-2 tablespoons of strawberries on a crostini round. Top the strawberries with 2 tablespoons whipped cream and sprinkle with pistachios. Serve immediately.
