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Fig, Arugula and Mascarpone Crostini

Shavise Glascoe

When you're in Whole Foods and you see the last container of figs, you buy them. I repeat, you buy them. You buy those figs and figure out the rest later. Luckily for me later was during my shopping trip.

While going through the "what should I do with this" list of options in my head I thought of ice cream. I drew my recipe inspiration from an ice cream (Cool Haus -Balsamic Fig & Mascarpone) that I recently had (minus the arugula) and loved. With no time to make my own ice cream, I decided to keep things simple and put it all on crostini.

Crostini was a quick and easy option for me to enjoy those flavors. I needed quick and easy as it was a weeknight and this was impulse buy. So I quickly grabbed a baguette, bag of arugula, some mascarpone cheese, and headed home. After preparing my crostini, which I was pretty excited to devour, I realized that I had a bottle of Balsamic Ginger Reduction in the pantry unopened. With a drizzle on top, the weeknight masterpiece was complete.


  • 1 baguette, sliced diagonally into 1/2 inch thick slices
  • Olive oil for brushing
  • Kosher salt (optional for taste)
  • Cracked pepper (optional for taste)
  • 4oz mascarpone cheese
  • Arugula
  • Thinly sliced fresh figs
  • Balsamic Ginger Reduction (optional)


1. Slice baguette diagonally into 1/2 inch thick slices

2. Brush baguette slices with olive oil on both sides and sprinkle salt and pepper (optional)

3. Thinly slice fresh figs

4. In a heated skillet, toast baguette slices on both sides

5. Remove from skillet and add mascarpone cheese, arugula and fig slices

6. Optional (but recommended). Drizzle Balsamic Ginger Reduction.

7. Enjoy