Native Strawberry, Rhubarb, Mascarpone Crostinis - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Strawberry, Rhubarb, Mascarpone Crostinis



    A Colon Cancer Patient Gets the Right Care at the Right Time

    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: