Connecticut Blueberry-White Balsamic Crostini with Sweet Mascarpone - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Blueberry-White Balsamic Crostini with Sweet Mascarpone



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    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!