For anyone still on the fence about small plates this sweet bruschetta recipe from Ryan Keough’s, of Spuntino Wine Bar & Italian Tapas should seal the deal. This dessert or brunch dish takes advantage of the abundance of strawberries in the spring and uses mascarpone cheese to give a creamy finish.
Strawberry Mascarpone Bruschetta
Yields 6 bruschettas
6 slices rustic bread – toasted
6 Tbsp mascarpone cheese
1 lb. of strawberries sliced
2 Tbsp basil, cut into thin shreds
2 Tbsp honey
Maldon Sea Salt
Spread mascarpone cheese evenly on the six slices of toasted bread. Place the crostini into a 350-degree oven for 1 minute to warm. Top the warmed crostini with the sliced strawberries, Maldon sea salt to taste and the basil. Drizzle the honey on top of each bruschetta.