Crostini al Caffe e Cacao

Crostini Al Caffe E Cacao Recipe

No Photo

Have you made this?

 Share your own photo!

judy wellington


From the cookbook "Viana La Place panini bruschetta crostini" that I received at the Curious Cuisiners Christmas cookbook exchange.

★★★★★ 1 vote
5 Min
15 Min


4 oz
mascarpone cheese
1 tsp
instant expresso powder
1 tsp
dutch-process cocoa
1 Tbsp
sugar, or to taste
small rounds of bread sliced 1/2 inch thick, cut from a baguette style loaf, or 12 small rounds of brioche
unsalted butter
cocoa for sprinkling on top of the crostini


1Place 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.
2Place the bread rounds on a baking sheet and toast them in a 350 oven until lightly golden on the outside but still soft within.
3If 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.
4Makes 12 crostini.

About Crostini al Caffe e Cacao

Course/Dish: Other Snacks
Dietary Needs: Vegetarian
Other Tag: Quick & Easy