Cascadian Wild Raspberry Balsamic Pickled Strawberry & Mascarpone Crostini
Try a twist on pickling with these sweet and slightly spiced pickled strawberries! Our Cascadian Wild Raspberry Balsamic provides the perfect tart-sweet base for the brine, coupled with peppercorns and anise to bring some warm spice. Pair the pickled fruit with warm crostini and mascarpone and you have an appetizer or dessert that is sure to wow!
Cascadian Wild Raspberry Balsamic Pickled Strawberry Crostini
Rated 3.3 stars by 3 users
Category
Appetizer
Servings
8
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
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1 Cup Cascadian Wild Raspberry Balsamic
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1 Cup water
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1 Tbsp. Whole black peppercorns
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1 Star anise
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2 Cups strawberries, hulled and sliced
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½ Cup mascarpone
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½ Baguette
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2 Tbsp. Sliced fresh mint
Directions
In a small saucepan, combine water, Cascadian Wild Raspberry Balsamic, peppercorns, and anise. Bring to a simmer over medium heat and simmer for 5 minutes.
Place sliced strawberries in a glass jar. Carefully pour the hot pickling liquid into the jar, ensuring the strawberries are covered.
Allow the strawberries to cool to room temperature and then lid the jar. Once cooled, allow the mixture to sit for at least 4 hours, preferably overnight, in the fridge.
When you are going to serve the crostini, preheat the oven to 375F. Slice the baguette into thin slices and bake for 8-10 minutes, or until crispy.
Plate the crostini and spread a layer of mascarpone on top. Add a couple pickled strawberries to each piece and top with sliced mint. Enjoy!
Recipe Video
Recipe Note
Many of our white balsamic vinegars are superb for pickling fruit! Try it with our Elderflower, Peach, or Sicilian Lemon next time!
Ensure that the pickled fruit it stored in the refrigerator and is consumed within a week.
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