1 Pt. Native Connecticut Strawberries-hulled, washed, ¼” diced
3 Tbsp. Sugar
1 Tbsp. Balsamic Vinegar
Toss together in bowl, let marinate 15 minutes, use to top crostinis.
20 French Bread Slices-sliced 1/3” thick
1 Stick Butter-melted
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 Crostinis:
Spread or pipe on the cheese mixture onto the baked crostinis. Top with a spoonful of the strawberry mixture. Place on serving plate, garnish with powdered sugar, fresh mint, toasted pine nuts. Enjoy!