3 Stalks Rhubarb-cut into ½” pieces
½ Cup Sugar
1 Tbsp. Fresh Lemon Juice
½ Pint Native Strawberries-cut into quarters
Place the rhubarb in a small saucepan with the sugar and lemon juice. Gently simmer over medium heat covered for 5 minutes or until barely tender. Add the strawberries, stir in. Reserve at room temperature.
20 French Bread Slices-sliced 1/3” thick
½ Cup Melted Butter-(1 stick)
½ Cup Sugar
2 tsp. Cinnamon
Preheat oven to 400°f. Lay slices of bread out on cookie sheet. Brush both sides with clarified butter. Sprinkle top sides with sugar and cinnamon. Bake for about 8 minutes until light golden, slightly crisp.
1 Cup Mascarpone Cheese-let soften to room temperature
3 Tbsp. Honey
1 tsp. Pure Vanilla Extract
Combine ingredients in bowl, and using a rubber scraper, mix gently until smooth.
To Assemble Crostini’s
Spread or pipe on the cheese mixture onto the baked crostinis. Top with a spoonful of the strawberry rhubarb mixture. Place on serving plate, garnish with powdered sugar, and fresh mint. Drizzle any extra syrup over the crostinis and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com