by Caitlin Saniga
- 16 ounces fresh strawberries, trimmed and sliced
- 3 tablespoons sugar
- 1 baguette sliced into 1/2-inch slices
- 1/2 cup mascarpone cheese
- 1/2 cup whipping cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla
Preheat the oven to 350 degrees. Position an oven 6 inches from the broiler.
In a large bowl, toss the strawberries in sugar to coat. Set aside for 30 minutes.
Place the baguette slices on a baking sheet and bake for 8 minutes, or until the bread has dried out. Turn the broiler on low. Remove the bread from the oven and lightly butter the tops. Place the rack back in the oven, under the broiler. Cook for 1-2 minutes, or until golden-brown. Transfer to the fridge to cool.
Add the mascarpone, whipping cream, confectioners’ sugar and vanilla to the bowl of an upright mixer. Using the whisk attachment, whip on high until soft peaks form.
Spread a rounded tablespoonful of whipped mascarpone on each slice of toast. Top with a few slices of strawberry. Serve immediately.
Makes about 20.
*There are so many reasons to entertain in spring — the Kentucky Derby, Mother’s and Father’s Day, graduations, and so forth — that it’s nice to have simple, fresh bites on hand. This May, we’re offering veggie, meat and dessert crostini recipes, all of which can be found here.