Roasted Raspberry Crostini

This Roasted Raspberry Crostini with Mascarpone is an elegant appetizer made with sweet roasted raspberries, creamy mascarpone cheese, fresh basil, and toasted baguette slices. Perfect for summer entertaining, brunches, bridal showers, and holiday gatherings. The combination of sweet, tangy, creamy, and crunchy flavors makes every bite irresistible.

Course Appetizer

Cuisine American

Keyword balsamic raspberry crostini, crostini appetizer, easy party appetizer, mascarpone crostini, raspberry appetizer, raspberry crostini with mascarpone, roasted raspberry crostini, summer appetizer

Prep Time 15

Cook Time 20

Total Time 35

Servings -6 servings

Calories 388kcal

Author Tiffany Bendayan

Ingredients

2 Pints raspberries
1/4 cup balsamic vinegar
1-2 tablespoons sugar
8 oz mascarpone cheese
8-10 leaves basil leaves chopped
balsamic glaze
1/2 baguette sliced into 1-inch pieces

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit
In a bowl mix the raspberries, sugar, and balsamic vinegar
Spread the raspberry mixture onto a sheet pan and roast for 15-18 minutes, or until the raspberries are soft and jammy.
Toast the baguette slices for 5-8 minutes or until lightly golden.
Spread mascarpone onto each toasted baguette slice. Top with roasted raspberries, fresh basil, and a drizzle of balsamic glaze.

Notes

Roasting the raspberries concentrates their flavor and creates a jam-like texture.
Adjust the sugar based on the sweetness of your raspberries.
The raspberry mixture can be made up to 2 days ahead and refrigerated.
Assemble the crostini just before serving to keep the baguette crisp.
For extra flavor, drizzle with additional balsamic glaze before serving.
Fresh strawberries or blackberries can be substituted for raspberries.
Store leftover roasted raspberries in an airtight container in the refrigerator for up to 3 days.

Nutrition