Connecticut Blueberry-White Balsamic Crostini With Sweet Mascarpone

1 Pt. Native Connecticut Blueberries
3 Tbsp. Sugar
1 Tbsp. White Balsamic Vinegar
½ tsp. Lemon Zest

Toss together in bowl, crush about half of the blueberries with a hand potato masher or spoon, let marinate 15 minutes. Reserve

20 French Bread Slices-sliced 1/3” thick
½ Cup Melted Butter
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
2 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 blueberry mixture. Place on serving plate, garnish with powdered sugar, fresh mint and toasted pine nuts. Enjoy!

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