Event Collection / Wedding / Recipe 001

The First Toast Crostini

Whipped honey mascarpone, roasted grapes, prosciutto, and thyme on crisp baguette. A champagne toast in one sweet-savory bite.

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Wedding crostini with honey mascarpone, roasted grapes, prosciutto, and thyme

Free wedding sneak peek · 001

Yield24 pieces

Time30 minutes

FlavorSweet · savory · creamy · crisp

01 / The formula

One bite, four notes.

Toast, grapes, mascarpone, and a final savory fold come together just before serving.

Crisp toasts

1 baguette, cut into 24 thin slices
2 tbsp olive oil

Roasted grapes

1½ cups seedless red grapes
1 tsp olive oil, for the grapes
¼ tsp kosher salt

Whipped mascarpone

8 oz mascarpone
2 tbsp honey, plus 2 tsp for finishing
1 tsp finely grated lemon zest

Finish

4 oz thinly sliced prosciutto, torn into 24 pieces
1 tsp fresh thyme leaves
¼ tsp freshly ground black pepper

02 / The process

Make the first toast.

Roast the grapes separately, then assemble the crostini while the bread is crisp.

01
Heat the oven to 400°F. Brush the baguette slices with 2 tbsp olive oil. Toast for 8–10 minutes, turning once, until golden and crisp.
02
Toss the grapes with 1 tsp olive oil and the salt. Roast on a separate pan for 12–15 minutes, until softened and beginning to burst. Let them cool slightly.
03
Stir the mascarpone, 2 tbsp honey, and lemon zest until smooth.
04
Spread each toast with mascarpone. Add a loose fold of prosciutto and two or three roasted grapes.
05
Finish with thyme, a tiny drizzle of honey, and black pepper. Serve while the toast is crisp.

03 / Wedding presentation

A toast to the couple.

Arrange the crostini in curved rows on a dark stone platter, leaving space in the center for a small card with the couple’s names. Add the thyme just before serving.

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Recipient: $Devottisfoodlabs