Honey Whipped Mascarpone, Pistachio Butter, & Roasted Strawberry Crostini


I’m so excited to share these little bites of heaven with you.

 This is the kind of food I love more than anything. It’s new and different and exciting. You know how people ask if there was only one thing you could eat for the rest of your life, what would it be? in those weird small talk games that most everyone secretly hates but I actually secretly love because I’m crazy? This might be it for me.

These crostini could make the perfect appetizer for any meal, but especially brunch. BRUNCH! I love brunch.

Let’s break it down now, y’all.

 Pistachio butter: this was my first time making pistachio butter, and it is SO good! It has a super strong flavor that is so so so excellent, but can also be overwhelming. I suggest that you only use a thin layer on your crostini.

Honey whipped mascarpone: hoooolllyyyyy cow, this stuff. If I had my way, I would just sit in a corner and eat this out of the bowl for the rest of my life. When whipped it is just so light and airy and adding honey just contributes this subtle sweetness that makes me want to cry (in the best way.)

Roasted strawberries: OH MY GOSH! New favorite way to eat strawberries. Like, I don’t know if I’ll be able to eat them any other way ever again. Roasting strawberries in the oven just makes them so juicy and caramelly and I definitely have a feeling that this is the start of a new obsession. Plus, strawberries were 4 for $5 at the grocery store the other day and I just wish it would stay like that forever so that I can roast all the strawberries.

 Makes 15 crostini 


1/2 french baguette

2 T unsalted butter

8 oz mascarpone cheese

1 T honey

1 c shelled pistachios

1 T neutral oil, such as canola or light olive

1 lb strawberries, hulled and sliced

2 T coconut oil, melted

1 t sugar


Preheat the oven to 400. Arrange the strawberry slices on a sheet pan lined with parchment paper. Drizzle the coconut oil and sugar over the top, and bake for 15-20 minutes.

Slice the baguette into fifteen 1/2 inch slices, and then brush each slice with a thin layer of butter. Lay out on a sheet pan and place in the oven under broil and let cook for about a minute – don’t take your eyes off it! It burns quickly. We don’t want that.

Combine the pistachios and oil in a food processor and blend for 3-5 minutes, just until it’s pasty and smooth and your desired texture.

In a large bowl, combine the mascarpone and honey and whip with a hand-held mixer for about a minute.

Now – assembly! On each crostini, you will first apply a thin layer of the pistachio butter, followed by a layer of the mascarpone, then a few of the strawberries.

And you’re done! How simple was that?! Now eat yourself into blissful submission, it’s totally worth it.

xo, Lucia


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