CROSTINI AL CAFFE E CACAO

Crostini al Caffe e Cacao image

Provided by judy wellington @cordonbleu

Number Of Ingredients 7

4 ounce(s) mascarpone cheese
1 teaspoon(s) instant expresso powder
1 teaspoon(s) dutch-process cocoa
1 tablespoon(s) sugar, or to taste
12 - 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

Steps:

Place 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.
Place the bread rounds on a baking sheet and toast them in a 350 oven until lightly golden on the outside but still 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 lightly with cocoa.
Makes 12 crostini.