Serves a Crowd

Crostini with Mascarpone, Prosciutto and Strawberry Jam

July 29, 2014
Author Notes

A sweet and salty little bite that can be a little spicy if you choose.... —inpatskitchen

  • Serves many as an appetizer
Ingredients
  • For the strawberry jam
  • 3 cups diced strawberries
  • 1/2 cup granulated sugar
  • 1/4 teaspoon aleppo pepper
  • 1/4 teaspoon sea salt
  • For the crostini
  • One or two baguettes, depending on how many bites you'd like
  • Extra virgin olive oil
  • 8 ounces mascarpone cheese*
  • About 3 ounces thinly sliced proscuitto*
  • The strawberry jam
  • Aleppo pepper (optional)
In This Recipe
Directions
  1. For the strawberry jam
  2. Place all ingredients in a small sauce pan and stir. Let the strawberries macerate in the sugar mixture for about 30 minutes.
  3. Simmer the mixture over medium heat for 10 to 15 minutes, mashing a bit as you go. The mixture should be thick and "jammy". Transfer to a small bowl, cool to room temperature and then refrigerate for at least a few hours. (This can be made a day or two before serving)
  1. For the crostini
  2. Slice the baguette(s) on the diagonal about 1/2 inch thick. Brush one cut side with a little olive oil and bake in a pre heated 350F oven for about 8 minutes until toasted a bit. Cool the slices.
  3. To assemble, spread a little mascarpone on the crostini and add a small spoon of the strawberry jam over . Drape a small piece of proscuitto over the top and sprinkle with a little aleppo pepper if using. Now pour yourself a little "Bubbly"!
  4. *NOTE: Amounts are approximate and will depend on how many little bites you plan to make. Leftover ingredients can certainly be used to spread on toast or crackers.

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!