Belfonte Dairy | From the Heart of Kansas City

Mango Raspberry Fruit Croistini

Close-up of mango raspberry crostini with creamy topping, juicy mango slices, and raspberry mixture on crisp toasted bread

Ingredients

  • ½ cup Belfonte Heavy Whipping Cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla (extract or paste)
  • 1 Mango (sliced)
  • Raspberries (crushed)
  • Baguette bread (sliced, ½ inch thick)
  • drizzle of olive oil (optional)

Directions

  1. On a baking sheet, add sliced baguette and drizzle with olive oil. Bake for 10 minutes at 300° F to get crispy.
  2. Whip heavy whipping cream until stiff peaks start to form. Add vanilla and powdered sugar. Mix until starts to become stiff. Add to a piping bag.
  3. Cut fresh mango into slides and crush raspberries.
  4. Once bread has cooled, pipe whipped cream over each bread piece.
  5. Top with sliced mango and crushed raspberries.
  6. Serve as an appetizer that’s perfect for the Spring and summer!! Share and enjoy!
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