Balsamic Blueberry Mascarpone Crostini

By on August 10, 2017


  • 18 (1/4-inch thick) french baguette slices
  • 1 Tbs. olive oil
  • 12 Tbs. mascarpone cheese
  • 1 cup fresh blueberries
  • 1 Tbs. balsamic vinegar
  • 1 tsp. sugar
  • ½ tsp. kosher salt
  • ¼ tsp. freshly cracked black pepper
  • 2 Tbs. thinly sliced fresh basil leaves


Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.

Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.

Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.