Roasted Balsamic Strawberry Crostini with Mascarpone Whipped Cream and Pistachios
Creamy mascarpone whipped cream and crunchy pistachios are the perfect match for jammy roasted strawberries. Served on a toasted crostini, these are easy to whip up ahead of time and assemble just before you’re ready to eat. This will be your go-to springtime appetizer.
If you haven’t roasted strawberries yet, you’re in for a real treat. There’s something about the roasting process that intensifies the berries and when you toss them with balsamic vinegar beforehand they get all caramelized and a little charred. It’s just another way to make the most perfect berry (in my opinion) even more stellar. I love how the juices get all jammy, too….there are so many ways you could use the strawberries but we’ll start with this one.
Here’s the story….I had a bunch of strawberries I needed to use before we left for Walt Disney World. I also had some leftover sliced baguette in the freezer just begging for attention. Strawberry crostini seemed like a good idea but let’s face it….it’s been done a million and one times. I’m sure my version has several variations as well but I will tell my self that I’m unique and different for the brilliant idea of roasting my strawberries after a little shower of olive oil and balsamic vinegar. This is, after all, the best food blog in the world. Right? (I’m kidding….but hopeful. 🙂 )
I knew I wanted pistachios and mascarpone cheese in the mix so I chopped up a handful of nuts and made sure they were all over the kitchen minutes before my neighbor walked in with her son….who has a nut allergy. He is allergic to every.single.nut. So, basically, my kitchen was like a biohazard to this poor little boy who I shuffled out the back door into the yard while I was screaming, “Don’t touch anything…don’t touch anything!” Can you tell we live in a calm and peaceful manner here at The Soapbox.
I wanted a whipped cream that wouldn’t turn into a puddle after a length of time….so mascarpone cheese came to the rescue to help stabilize it a little bit. It also lends its rich creaminess to the sweet/tart roasted berries……it’s sort of like constructing a modern strawberry shortcake.
You can make everything in advance and store in airtight containers for up to 48 hours. Refrigerate the berries and cream….room temp for the crostini. Assemble right before serving BUT I don’t mind when the strawberry juices have some time to seep down into the crostini. I’m sure your guests won’t mind either.
Get the Recipe: Roasted Balsamic Strawberry Crostini with Mascarpone Whipped Cream and Pistachios
- 3 cups strawberries, cut in half (large berries can be quartered)
- 2 tablespoons olive oil, divided
- 1 teaspoon balsamic vinegar
- 1 baguette cut into 1/2 inch slices
- 1 cup heavy whipping cream, chilled
- 8 ounces mascarpone cheese, at room temperature
- 4 tablespoons confectioners' sugar
- 1/2 cup chopped pistachios
- Preheat oven to 350 degrees.
- In a large bowl, toss the strawberries with 1 tablespoon olive oil and vinegar. On a baking sheet lined with parchment, spread the strawberries in a single layer and roast for 10 minutes. Using a rubber spatula, stir the strawberries and roast for an addition 5-10 minutes. Transfer the berries to a bowl and cool to room temperature.
- Brush both sides of the crostini with olive oil and line on a baking sheet in a single layer. Bake for 5 minutes or until golden and then turn the slices over. Bake for an additional 5 minutes and then transfer the bread to a cooling rack.
- Using a hand mixer fitted with a whisk attachment, whisk the cream, mascarpone and sugar until stiff peaks form. Set aside.
- Assemble the crostini by placing 1-2 tablespoons of strawberries on a crostini round. Top the strawberries with 2 tablespoons whipped cream and sprinkle with pistachios. Serve immediately.