Matcha & Fruit Crostini

Step 1

Prepare Matcha Filling:

Warm 1 cup milk, 1 cup heavy cream, 1 tablespoon sugar, and vanilla extract in a small saucepan over medium heat until simmering.

Step 2

Reduce heat and steep 2 bags of Matcha tea in the mixture for 10 minutes over low heat. (Alternatively, you can add loose matcha powder directly to the cream mixture. This provides the filling with a richer green color.)

Step 3

In a medium bowl, whisk together egg yolks and remaining sugar until thick and creamy. Add cornstarch and continue whisking until fully incorporated.

Step 4

Remove matcha tea bags from the cream mixture and slowly pour about ½ cup of the warm matcha cream into the bowl with the egg yolk, sugar and cornstarch mixture, whisking continuously. Continue adding cream mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a boil. Let boil, still whisking, 2-3 minutes.

Step 5

Remove from heat, add butter, and stir until melted. Cover with plastic wrap and chill for 1 hour.

Step 6

Prepare Crostini:

Preheat oven to 350 degrees F.

Step 7

Make a simple syrup – heat ½ cup sugar + ½ cup water in a small saucepan on low heat until sugar is dissolved. Let cool slightly.

Step 8

Meanwhile, cut desired crostini shape from slices of Martin’s Potato Bread.

Step 9

Once simple syrup is cooled slightly, use a slotted spoon to quickly “dunk” one side of each crostini in the simple syrup. Note: Be careful not to fully saturate the crostini.

Step 10

Place crostini on a greased or lined baking sheet with the simple syrup side up. Bake until crostini just start to brown, about 10-15 minutes.

Step 11

To Assemble:

Pipe the matcha filling onto the prepared crostini. Top with berries and powdered sugar, if desired.

Recipe adapted from www.marthastewart.com | www.finedininglovers.com.