Description
Roasted Strawberries & Pistachios with Vanilla Bean Whipped Mascarpone Crostini will make breakfast or snack time the sweetest spot in your day!
Ingredients
Scale
- 4 cups strawberries, hulled and halved
- 2 Tbsp. granulated sugar
- 1 cup fresh mascarpone cheese
- Seeds from 2 vanilla beans
- 8 three-quarter-inch-thick slices of rustic Italian bread
- Drizzle of olive oil
- 1/3 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350 F.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together the strawberries and sugar.
- Arrange the berries cut side up on the baking sheet and roast until they are soft and juicy, about 20 minutes.
- Remove from the oven and let cool.
- On a clean baking sheet, place the bread. Drizzle both sides with olive oil, then place in the still warm oven. Remove when the bread is toasted to golden brown.
- In a medium bowl, using a whisk, combine mascarpone with vanilla bean seeds.
- Once the crostini are cool, top each with mascarpone and a couple spoonfuls of strawberries with their juice spooned overtop.
- Sprinkle with chopped pistachios.
- Enjoy!
