The 1st Place Winning Recipe

Jessie’s Prize Winning Recipe

Honeyed-Raspberry Crostini Bites with Mascarpone and Pecans

1 packaged sheet of crescent-type dough

2 tablespoon light olive oil

1/8 teaspoon finely ground cardemom

8 tablespoon good quality Honey, preferably organic, divided

2/3 cup mascarpone cheese, softened

1/2 pint perfectly ripe fresh raspberries

1/4 cup pecan pieces, chopped

Preheat oven to 375. Unroll crescent sheet onto a floured surface and pat into a 12 by 8 inch rectangle.  Sprinkle with light olive oil and cardamom. With ruler and rotary cutter, cut dough into (24) 2-inch squares. Place squares, not touching, on 12 by 17 inch parchment lined cookie sheet. Bake for 12-15 minutes, or until golden brown and cooked through. Cool slightly.

Mix together 2 tablespoons honey, and softened mascarpone. Spoon mixture into a piping bag with a 1/2” star tip. Pipe generous 2 teaspoons of filling onto each square atop preserves. Tuck 2-3 raspberries into each mascarpone “nest” and sprinkle each with chopped pecans. Drizzle each square with remaining golden honey, drizzled from a fork waved back and forth. Eat promptly.

Cook’s note: If in a hurry, skip the pastry bag and spoon filling directly onto squares. If fresh raspberries are out of season, frozen work surprisingly well, as long as you eat them promptly before they slump! These could be a brunch treat, or a light dessert.