Strawberry Basil Chocolate Mascarpone Crostini

Inspired by my posts from my dear friends Ann from the Fountain Avenue Kitchen and Sonali from the Foodie Physician.

A simple and elegant treat for appetizer or dessert! Decadent chocolate mascarpone schmear on toasted baguette with fresh strawberries and basil. Served with white wine garnished with strawberry and basil leaves.

I came home yesterday from our normal Saturday run-around with a huge chocolate craving and I’d just bought a nice loaf of bread, so I decided to make some chocolate crostini. I started playing with basil leaves and strawberries while I was at it … and I found a little white basil flower too … I ended up with a delicious chocolate snack that looked so pretty I just had to blog about it.

I’m imagining this crostini made with chocolate bread would be totally amazing … note to self: gotta try that!

Strawberry Basil Chocolate Mascarpone Crostini

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Ingredients

Scale 1x2x3x

For the schmear:

• 1/4 cup semi-sweet or dark chocolate chips (be sure to use a high-quality chocolate! I used Ghirardelli)
• 4 oz. Mascarpone cheese (a sweet Italian cream cheese)
• 1/4 cup lowfat vanilla yogurt
• 1 – 2 Tablespoons dark cocoa powder (to taste)

For the crostini:

• French baguette slices
• Fresh basil leaves and/or basil flowers
• Fresh ripe strawberries

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Instructions

1. Put the chocolate chips in a microwave-safe bowl and microwave on high for a minute, then stir. Microwave for 30 seconds, then stir again. If the chocolate chips are not yet melted, microwave for another 30 seconds and stir. Set aside to allow the chocolate to cool down a little.
2. In a separate bowl, beat the mascarpone and yogurt with a mixer till smooth. Slowly add the chocolate, then taste and add cocoa powder as desired.
3. Slice the baguette into slices and toast them lightly, then spread with the chocolate mascarpone schmear and top with basil leaves and strawberries.

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This recipe was shared at Scrumptious Sunday and Thursday’s Treasures.