Berry and Mascarpone Crostini

A recipe for Berry and Mascarpone Crostini! These light crostini are topped with a sweetened mascarpone spread, blueberries, strawberries, and a drizzle of honey.

I came across the inspiration for these Berry and Mascarpone Crostini over on Eat. Drink. Love. They are such an easy treat to celebrate July 4th and enjoy all summer long.

Toasted slices of bread are topped with a creamy mascarpone spread and fresh berries to naturally create the red, white, and blue colors.

Overall, everything comes together in about 20 minutes and the mascarpone mixture can even be prepared up to three days in advance for quick assembly immediately before serving.

A Few Tips

Bake/toast the sliced bread just until lightly golden and sturdy enough to hold the mascarpone and berries. I used a broiler, but you can also bake them in a 350˚F (180˚C) oven.

Keep an eye on the bread slices as they toast. They may darken quickly. Allow to cool completely to room temperature before spreading with the mascarpone.

Bring the mascarpone to room temperature about 30 minutes to an hour before using. This will help it blend more smoothly with the sugar and spread over the toasted bread.

If you have any leftover mascarpone spread, it can be stored in the refrigerator in an airtight container for up to three days. I often just use it as a dip with any leftover pieces of bread.

If you do not have Mascarpone available, it can be swapped for cream cheese (also softened at room temperature).

Adjust the sugar to taste. I usually add about 2 tablespoons (30 grams) to the mascarpone, then include a little more sweetness with the drizzle of honey.

This recipe can easily be doubled to serve a crowd and use the entire French baguette.

I topped each Crostino with blueberries and strawberries. You can swap for other favorite in-season berries if desired.

Looking for more recipes with Mascarpone?

Try my:

• Pumpkin Crepes with Mascarpone Cream
• Nutella Mascarpone Cups
• Mascarpone Crepes with Coffee Syrup

This recipe was originally posted in July 2014 and updated in July 2023.

Berry and Mascarpone Crostini Recipe

Adapted from Eat. Drink. Love

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5 from 3 votes

Berry and Mascarpone Crostini

A recipe for Berry and Mascarpone Crostini! These light crostini are topped with a sweetened mascarpone spread, blueberries, strawberries, and a drizzle of honey.

Course Appetizer

Cuisine N/A

Keyword appetizer, berry, blueberry, bread, crostini, fourth of July, July 4, mascarpone, strawberries, strawberry

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

0 minutes minutes

Total Time 17 minutes minutes

Servings 3 -4 Servings

Ingredients

• 1/2 baguette
• 1-2 tablespoons (15-30 grams) unsalted butter for brushing, softened at room temperature
• 8 ounces (227 grams) mascarpone cheese
• 2 tablespoons (30 grams) granulated sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• Pinch salt
• 6 ounces (170 grams) fresh strawberries cut into bite size pieces
• 4 ounces (113 grams) fresh blueberries
• Honey for drizzling
• Fresh mint leaves for garnish

Instructions

• Place the oven rack in the top third of the oven. Turn the broiler on low.
• Cut the baguette into 1/2 inch (1.25 centimeters) thick slices.
• Place the slices in a single layer on a large baking sheet. Brush the tops with the softened butter.
• Broil just until the tops are toasted, about 1-2 minutes. Set aside and allow to cool completely to room temperature.
• In a medium bowl, fold together the mascarpone, sugar, vanilla paste, and salt until well blended.
• Once the toasted bread is cooled, spread the mascarpone over the top of each slice.
• Top with berries, then drizzle with honey and garnish with mint leaves.
• Serve immediately.