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Mascarpone and Berry Breakfast Crostini

Mascarpone and Berry Breakfast Crostini

Breakfast
Prep Time
15min
Cook Time
10min
Servings
4
Calories
380
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Chef's Note

For a make-ahead option, prepare the mascarpone mixture the night before and store in the refrigerator. Toast the bread just before serving for the perfect contrast of warm, crisp bread and cool, creamy topping.

Tags
Italian
vegetarian
berries
mascarpone
crostini
breakfast
brunch
sweet
Ingredients

  • 1 loaf Italian bread (baguette or ciabatta)

  • 8 oz mascarpone cheese

  • 1 whole lemon

  • 3 tablespoons honey

  • 1/2 teaspoon vanilla extract

  • 1 cup strawberries

  • 1/2 cup blueberries

  • 1/2 cup blackberries

  • 8 leaves fresh mint leaves

  • 2 tablespoons olive oil

  • 1/4 teaspoon sea salt

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the Italian bread into 12 even slices, about 1/2-inch thick.

  • 3

    Arrange the bread slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.

  • 4

    Bake the bread for 5-7 minutes until lightly golden and crisp around the edges, flipping halfway through.

  • 5

    While the bread toasts, wash all berries thoroughly under cold water and pat dry with paper towels.

  • 6

    Hull and slice the strawberries into thin pieces.

  • 7

    In a medium bowl, combine 8 oz mascarpone cheese, zest from 1 lemon, 1 tablespoon of fresh lemon juice, 2 tablespoons of honey, and 1/2 teaspoon of vanilla extract. Whisk until smooth and well combined.

  • 8

    Wash the mint leaves, pat dry, and finely chop 6 leaves, reserving 2 whole leaves for garnish.

  • 9

    Fold the chopped mint into the mascarpone mixture.

  • 10

    When the bread is toasted, remove from oven and let cool for 2 minutes.

  • 11

    Spread a generous layer of the mascarpone mixture onto each toast.

  • 12

    Arrange the sliced strawberries, blueberries, and blackberries decoratively on top of the mascarpone.

  • 13

    Drizzle the remaining 1 tablespoon of honey over the berries.

  • 14

    Sprinkle with a tiny pinch of sea salt to enhance the flavors.

  • 15

    Tear the remaining mint leaves into small pieces and scatter over the crostini.

  • 16

    Serve immediately while the toast is still slightly warm and crisp.

Nutrition Information (per serving)
380
Calories
7g
Protein
42g
Carbs
22g
Fat
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