This light and refreshing strawberry mascarpone crostini is perfect for brunch or to kick off a springtime breakfast on the patio.
Ingredients
- 4 slices La Brea Bakery Rustic 8 Grain Loaf, cut ½-inch thick
- 1 cup strawberries, sliced
- 1 teaspoon sugar
- 1 teaspoon mint, minced (additional for garnish)
- 2 ounces mascarpone cheese
- 2 tablespoons olive oil
- Honey for drizzling
Preparation
- Mix strawberries and sugar in a bowl until thoroughly covered.
- Combine mint and mascarpone. Reserve some mint for topping the toast.
- Brush bread with olive oil. Heat a large pan over medium-high heat. Add bread slices and cook for 3 to 4 minutes on each side, until golden brown. Remove from heat and let cool.
- Spread each bread slice with a layer of mascarpone cheese and top with strawberries.
- Sprinkle mint and drizzle with honey. Serve immediately.
