4 ozmascarpone cheese
1 tspinstant expresso powder
1 tspdutch-process cocoa
1 Tbspsugar, or to taste
12small rounds of bread sliced 1/2 inch thick, cut from a baguette style loaf, or 12 small rounds of brioche
·cocoa for sprinkling on top of the crostini
How to Make Crostini al Caffe e Cacao
- Place the mascarpone in a small bowl. Add the espresso, cocoa, and sugar. Stir well to blend thoroughly. Cover with plastic wrap and refrigerate at least 30 minutes to develop flavors. Remove from the refrigerator a few minutes before serving.
- Place the bread rounds on a baking sheet and toast them in a 350 oven until lightly golden on the outside but still soft within.
- If desired, lightly butter the crostini. Then, using a knife, spread the mascarpone mixture on the crostini, smoothing it into low mounds. Dust the tops lightly with cocoa.
- Makes 12 crostini.