Crostini with Mascarpone and Strawberry Rhubarb Compote
An easy summer appetizer made from crusty French bread topped with creamy mascaropone cheese, sweet and tart strawberry rhubarb compote, and drizzled with honey.
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Servings: 12 crostini
Ingredients
For the Crostini:
- 1 loaf French Bread
- 1/2 c. Bel Gioioso Mascarpone
- 1/2 c. Strawberry Rhubarb Compote
- 2 Tablespoons honey
- 1 Tablespoon fresh mint
For the Strawberry Rhubarb Compote:
- 1/4 c. white wine or water if you prefer
- 1/4 c. sugar
- 1 c. rhubarb chopped
- 1/2 c. strawberries chopped
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees.
- Slice the French bread into 1 inch thick slices. Place them on a cookie sheet and bake for 6-8 minutes or until the bread begins to brown.
- While the bread is baking, make the compote by placing the white wine, sugar, and rhubarb in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes.
- Add the strawberries to the saucepan and cook for 2 minutes. Remove from heat and stir in the vanilla.
- Remove the bread from the oven and spread a tablespoon of mascarpone on each slice. Place a heaping teaspoon of strawberry rhubarb compote on top of each crostini.
- Drizzle the crostini with honey then sprinkle with chopped mint or a whole mint leaf.
Notes
A Hezzi-D Original Recipe