Crostini al Caffè e Cacao

• portioner: Makes 12 crostini.

Ingredienser

4 ounces mascarpone

1 teaspoon finely ground espresso

1 teaspoon Dutch-process cocoa

1 tablespoon sugar or to taste

About 12 small rounds of bread, sliced ½ inch thick, cut from a baguette-style loaf, or 12 small rounds of brioche

Unsalted butter

Cocoa for sprinkling on top of the crostini

Instruktioner

Place the mascarpone in a small bowl. Add the espresso, cocoa, and sugar. Stir well to blend thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight to develop flavors. Remove from 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 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 very lightly with cocoa.