July 1, 2011

::RECIPE:: Rhubarb & Raspberry Crostini

As soon as I bit into this scrumptious little dessert, I knew I'd be sharing it with you. My girls took a cooking camp a few weeks ago and came home raving about this recipe. We served it to Garland for his Father's Day dinner and it was a hit.  
What did the girls love about it?  It's YUMMY.
What did I love about it?  It's HEALTHY.
So...here you go--a fun, easy dessert that would be perfect for July 4th.  
Maybe just add a blueberry to the top?

Rhubarb & Raspberry Crostini
1 whole wheat baguette
1/2 cup mascarpone
2 pints raspberries
1/4 cup agave (original recipe called for honey)
1 tbsp canola oil
4 large stalks rhubarb
2 teaspoons sugar
zest of 1 lemon

Slice baguette into 1/2" slices. Lay out on a baking sheet and bake at 350 degrees for 5 minutes on each side or until golden.
In the meantime, saute rhubarb and raspberries in oil over medium heat until soft.  
Transfer fruit to the food processor. Add sugar and blend until smooth.

Assemble your divine desert:
Spread some mascarpone on your slice of bread.  Top with blended fruit, a drizzle of agave (or honey), a little bit of lemon zest and a whole raspberry.

Take a big bite.

And then when you are done, spend time with your daddy cutting the rope.

And let your mommy sit back, observe and feel grateful.  
Oh yeah, and clean up the dishes.

Try it.  You won't regret it.

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