Balsamic Blueberry Mascarpone Crostinis Recipes

BALSAMIC BLUEBERRY MASCARPONE CROSTINIS

Balsamic Blueberry Mascarpone Crostinis image

Looking for a unique appetizer that takes only a few mins to whip up? These balsamic blueberry mascarpone crostinis are just what you need. Only a few minutes in the oven and a few minutes of prep to have an app that will leave your friends and family speechless. We promise there will be no leftover balsamic blueberry mascarpone crostinis (though you may want to make a batch just for yourself)!

Provided by Food Network

Number Of Ingredients 9

Ingredients

18 (1/4-inch thick) French baguette slices
1 Tbs. olive oil
12 Tbs. mascarpone cheese
1 cup fresh blueberries
1 Tbs. balsamic vinegar
1 tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly cracked black pepper
2 Tbs. thinly sliced fresh basil leaves

Steps:

Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
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.
Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.

CROSTINI WITH MASCARPONE, GRILLED SCALLION, TOMATO AND BALSAMIC GLAZE

Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze image

Provided by Bobby Flay

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 loaf Italian or French bread, cut into 1/4-inch thick slices
Olive oil
Salt and freshly cracked black pepper
4 plum tomatoes, cut into thick slices
Canola oil
1 cup mascarpone
1 bunch scallions, grilled, cut in bite-size pieces
2 cups balsamic vinegar, reduced to glaze with a little honey

Steps:

Preheat the grill to high heat.
Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve.

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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.
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.
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.

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