Croissant Crostini topped with Vanilla Bean Mascarpone and Berry Compote

6 x French Bakery Mini Croissants

200 g Mascarpone

1 tsp Vanilla Bean Paste

1/2 c Boysenberry, Blackcurrant and Apple Compote

Cooking spray

Icing sugar

  1. Preheat oven to 120oC
  2. Slice Mini Croissants into Crostini, place on a baking tray and spray gently with cooking spray
  3. Bake approximately 15 minutes or until slightly crisp then leave to cool
  4. Mix Mascarpone and Vanilla Bean Paste and place in piping bag
  5. To serve – pipe Mascarpone cream onto the Crostini and top with Berry Compote, dust with icing sugar