I’m sharing this Strawberry Balsamic Crostini as a Mother’s day brunch appetizer but let’s be clear, this is the best appetizer and snack that can be enjoyed anytime and for any occasion. A crostini is an Italian appetizer served hot or cold made from toasted 1 inch thick pieces of a sliced baguette that have been lightly basted with olive oil, then served with a variety of toppings. This Strawberry Balsamic is a wonderful sweet and savory option that will pair well with traditional brunch menus and will also be a crowd-pleaser. These Strawberry Balsamic Crostinis will need some prep time so I recommend preparing the strawberries the night before to give the strawberries enough time for maceration, which is just letting the juices release.
How to Make a Strawberry Balsamic Crostini
Rinse, hull, and slice the strawberries in half and place them in a bowl. Pour in the sugar, balsamic vinegar, and black pepper. Stir well and refrigerate for 4 hours or overnight.
Preheat the oven to 350°. Using a serrated knife cut the baguette on the bias so that your slices are slightly angled and elongated. Arrange the slices on a baking sheet in a single layer. Brush the tops of the bread with olive oil then bake the bread for 12-15 minutes until the slices are toasted. Be careful to not let the bread burn.
Add the mascarpone and lemon juice to a bowl and mix well. Once the bread has cooled, spread the mascarpone mixture on the bread as thin or thick as you prefer. Spoon the strawberries and juice on top and garnish with freshly chopped basil.