Crostini Al Mascarpone Recipe Dessert

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MOCK MASCARPONE CROSTINI



Mock Mascarpone Crostini image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 9

1 baguette, thinly sliced
Olive oil, for brushing and drizzling
Kosher salt
Mock Mascarpone Cheese, recipe follows
Roasted red peppers, peeled and sliced
Fresh basil leaves, chiffonade
8 ounces cream cheese, at room temperature
2 tablespoons vanilla Greek yogurt
1/4 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the bread slices lightly with olive oil and season with salt. Bake in the oven until golden, 3 to 4 minutes per side. Allow to cool. Spread the toasts with Mock Mascarpone Cheese and top with roasted red pepper slices, basil, olive oil and salt.
  • In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

CROSTINI WITH MASCARPONE, BERRIES AND HONEY



Crostini With Mascarpone, Berries and Honey image

This is from a cookbook I bought in a CA winery called "Seriously Simple". This is a quick dessert that looks impressive! We enjoyed!

Provided by quotFoodThe Way To

Categories     Dessert

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 4

12 slices French bread, of your choice (1/2-inch thick, or 12 slices sweet bread, of your choice)
1/4 cup mascarpone cheese, at room temperature
2 cups fresh berries (such as raspberries or 2 cups blackberries)
1/4 cup honey, such as orange blossom, lavender, star thistle

Steps:

  • Preheat oven to 350 degrees. Place bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown.
  • Arrange the toasts on a platter and spread about 1 teaspoon of marscarpone on each one.
  • Arrange berries on top and drizzle lightly with honey.
  • Serve immediately.
  • NOTE: An attractive alternative for a brunch or dinner party is to arrange a soft, creamy blue cheese, a strong Cheddar, and a triple-cream cheese in a basket. Place slices of toasted raisin-nut bread around the cheese. Place a pot of honey in the basket and let your guests make their own selection and combination.

Nutrition Facts : Calories 590.5, Fat 5.8, SaturatedFat 1.2, Sodium 1170.1, Carbohydrate 117.1, Fiber 5.8, Sugar 17.9, Protein 17

CROSTINI AL MASCARPONE



Crostini Al Mascarpone image

This is a recipe I learned from a group of Italian women from the Tuscany region of Italy. They teach cooking classes under the name "Tutti-a-Tavola". This is one of my favorite appetizers to make on the run and is always a hit with guests. You can make up the cheese spread ahead of time and will keep for a couple of days in the refrigerator. Try to find a french baguette that is crispy on the outside and soft on the inside.

Provided by American in Paris

Categories     European

Time 15m

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 cups mascarpone cheese
1/4-1/2 cup freshly grated parmesan cheese (to taste)
3 pinches marjoram (to taste)
salt (to taste)
pepper (to taste)
1 -2 French baguette

Steps:

  • Preheat oven to 400.
  • Mix cheeses and add marjoram. Salt and pepper to taste.
  • Slice baguette in thin (about 1/2 inch) slices.
  • Spread cheese mixture on slices.
  • Place prepared slices on a baking sheet and put sheet into preheated oven.
  • Bake for a few minutes until hot an bubbly. Watch closely--don't let the bread get too brown.
  • Bon Appétit!

Nutrition Facts : Calories 135.2, Fat 2.1, SaturatedFat 0.7, Cholesterol 2.2, Sodium 314.5, Carbohydrate 23.7, Fiber 1.4, Sugar 0.1, Protein 5

SWEET POLENTA CROSTINI WITH MASCARPONE, RASPBERRIES, PISTACHIOS, AND LAVENDAR HONEY



Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey image

Provided by Food Network

Categories     dessert

Time 1h27m

Yield 6 to 8 servings

Number Of Ingredients 10

3 1/2 cups water, preferably still spring or filtered water
1/2 teaspoon salt
1 cup medium grain yellow cornmeal, preferably stone-ground
4 tablespoons unsalted butter
1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
2 to 3 tablespoons granulated sugar
3/4 cup mascarpone
1/2 pint red raspberries
1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped
1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat

Steps:

  • Prepare the polenta: Line an 8 by 4-inch loaf pan with plastic wrap and set aside.
  • Bring the water to a rolling boil in a large pot. Add the salt, then gradually sprinkle in the cornmeal, stirring constantly to avoid lumps. Keep stirring after the last of the cornmeal has been added: the mixture will begin to thicken quite quickly. Reduce the heat to medium and cook the polenta for about 30 to 40 minutes, stirring frequently. Spoon a little of the polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done.
  • Scrape the polenta into the loaf pan, flattening the top and pressing the mass into a rough rectangle, ending halfway to two-thirds down the length of the pan. This sounds a little confusing, but you should now have a 2-inch-thick rectangle of polenta pressed into the loaf pan. It will be very stiff and have no trouble staying put. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days.
  • No more that 2 or 3 hours before you plan to serve the dessert, remove the loaf pan from the refrigerator and unmold the polenta. With a long, thin-bladed knife, slice the loaf into 1/4-inch thick slices and cut each of these in half. You should end up with about 24 (2-inch) squares, 1/4-inch thick.
  • Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large frying pan (non-stick is fine) over medium heat. When the foam subsides, add half of the polenta slices and fry about 4 minutes, turning once, until golden and crisp on both sides. Carefully transfer the slices to a platter lined with paper towels and sprinkle the slices with half of the sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room temperature.
  • To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about 1/2-inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into the jar then waved over the squares works really well, don't even bother measuring the honey!). The finished crostini should be eaten as soon as possible, but can be kept covered at room temperature for a few hours.

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