Strawberry Mascarpone Mint Honey Crostini the must-have spring and summer strawberry appetizer for snacks, lunch, parties, baby showers, and bridal showers. So yummy! A must try!
Strawberry Mascarpone Mint Honey Crostini
Strawberry season is happening folks! Strawberries in the late spring are scrumptious! California grows them and we eat them by the pint daily during spring until mid-July. They harvest them for several months, but the flavor is over the top when the weather warms up.’
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California Strawberries Yum!
Strawberries as a standalone are amazing and in a salad, they really are the stars. I wanted to make a recipe that used local honey. So many articles mention that honey helps with allergies and other good things. Plus! It tastes so good and even better drizzled on some soft cheese or a cup of steaming oatmeal.
Lordy, once I put together this amazing Strawberry Mascarpone Mint Honey Crostini recipe I had to GROUND myself from the kitchen. They are that good y‘all.
How to Make Strawberry Mascarpone Honey Crostini
Make strawberry crostini by first preheating your oven to 350º.
Slice baguette crosswise about a half-inch in deep. If you are using a very large French loaf, cut the pieces in halves.
Place cut bread on a baking sheet pan with one sheet of parchment paper for easy cleanup.
Drizzle each crostini toast with olive oil and then place in the preheated oven for 8 – 10 minutes.
Top toasted bread with a tablespoon or two of mascarpone, Drizzle with honey, layer sliced strawberries and top with thinly sliced fresh mint. (chiffonade)
Place on a pretty platter and serve immediately! Try not to overindulge, these are crazy good.
Strawberry Crostini is a perfect spring and summer appetizer and looks especially beautiful in a bridal shower or baby shower celebration.
Light, refreshing strawberries and mint paired with sweet honey and gorgeous strawberries sitting on a perfectly toasted slice of French bread. PERFECT!
Align baguette slices on a baking sheet in a single layer. (I used quarter sheets)
Drizzle slices with olive oil.
Bake bread slices for 8 to 10 minutes until golden brown.
Remove from oven and allow to cool to touch.
Top each piece with a tablespoon or two of mascarpone. Drizzle mascarpone cheese with honey, top with strawberries and add just a few strands of fresh mint.
Serve immediately.
Notes
Try this recipe with strawberries and blueberries for a festive red and blue plate.
ABOUT PAM: Pamela List, the creative force behind MommaCan.com, is a culinary expert, music educator, and author celebrated for guiding families towards a joyful, organized life. Her culinary journey started at Westlake Culinary Institute, leading to significant contributions in restaurants across Memphis, TN, and Whidbey Island, Washington. Embracing her Southern roots, she also showcased her talents in table design. A shift to music led Pamela to teach at various institutions, including the University of Memphis Community Music School, while running Kindermuzik with Miss Pam. Her move to California inspired the birth of MommaCan.com in 2009, a platform dedicated to helping busy moms. Pamela's skills in recipe development, web design, and graphics enrich her site. She's also an author, with "Your Deserve A Sparkly Chaos-Free Christmas," and continues to develop resources and classes for moms, exemplifying her commitment to empowering families.
This looks so yummy! Can’t wait to try it.
Thanks Jana! Glad you enjoyed it!