In June, I had another cooking demonstration at the Le Creuset in Destin, Florida! I made these Berry and Mascarpone Crostini and Nouilles a l’Alsacienne (Alsatian Poppy Seed Noodles), thin pasta tossed with poppy seeds and chives.
I served the Berry and Mascarpone Crostini on Le Creuset’s cherry serving platter. I have a couple at home and use them often in my food photos. I love all the different colors available. They are also available in three sizes: small, medium, and large.
Evan really wanted to help out with this demo! He saw the pasta machine and got so excited. He loves using it at home. It makes my heart melt a bit to see him so interested in cooking already.
Overall, it was a wonderful demo. Thanks to the ladies at Le Creuset for allowing me to cook with them again!
Disclaimer and Disclosure: Everything written here is my own opinion. I received Le Creuset products following the cooking demonstration.
These Berry and Mascarpone Crostini are the perfect appetizer to kick off Fourth of July. They come together quickly and are such a wonderful combination of flavors. I used blueberries and sliced strawberries, but you can also add raspberries to the mix.
I used the vanilla bean honey I made during Christmas to drizzle over the crostini. I really enjoyed the extra touch from the vanilla.
Berry and Mascarpone Crostini
Adapted from Eat.Drink.Love
1 French baguette
vegetable oil for brushing
10 ounces Mascarpone cheese
1 pint blueberries, sliced strawberries, raspberries, or a mixture
Honey (I used vanilla bean) for drizzling
Place the oven rack in the top third of the oven. Turn the broiler on low.
Slice the baguette into 1/2 to 1 inch thick slices. Place the slices in a single layer on a large baking sheet. Brush the tops with vegetable oil. Broil just until the tops are toasted, about 2 minutes.
Once cooled, spread mascarpone over each slice. Top with berries, then drizzle with honey.