This delicious Roasted Raspberry Crostini recipe is made with balsamic vinegar, mascarpone cheese on top of a baguette. The perfect summer appetizer.
Roasted Raspberry Crostini
This Roasted Raspberry Crostini tastes amazing. The raspberries bake up with balsamic vinegar and both flavors accentuate in the oven contrasting the creamy and mild mascarpone cheese. I placed this mixture on top of a toasted baguette slice.
If you’re hosting parties and celebration this summer, make some delicious Roasted Raspberry Crostinis and they will definitely be a hit! Who know that roasting seasonal berries would pair up in a savory appetizer?.
My kids will be out of school tomorrow and summer camp doesn’t start until the end of the month. These couple of weeks I’ll have to figure out how to work and entertain them at the same time.
My idea is to let them cook with me in the kitchen and then take them out to do something fun, that way they won’t be stuck in the house all day while I work. Crossing my fingers I succeed.
Last summer I made added some strawberries into my goat cheese salad and loved it. This year I want to incorporate as many berries as I can in my dishes. They’re absolutely delicious and taste amazing in every way you decide to make it.
The first batch I made I burned the raspberries. Yikes! the kitchen smelled horrible. The second try was a success. Since raspberries are much sourer than strawberries I was kind of worried on how they would taste. The mascarpone cheese and the basil really helped to tone down all the flavors giving them depth without overpowering.
I hope you can try this delicious Roasted Raspberry Crostini at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 Pints of Raspberries
- 1/4 cup of balsamic vinegar
- 1-2 tablespoons of sugar
- 8 oz of mascarpone cheese
- leaves Basil chopped
- Balsamic glaze
- 1 inch Baguette cut into 1/2 slices
Preheat oven to 350 degrees Fahrenheit
In a bowl mix the raspberries, sugar, and balsamic vinegar
Place this mixture on a sheet pan and bake for 15 minutes or until the raspberries are tender and the balsamic vinegar has evaporated
Toast the baguette in the oven for 5-8 minutes
Place the baguette slices on a platter, top with mascarpone cheese, roasted raspberries, basil leaves and a bit of balsamic glaze.