Strawberry and Mascarpone Crostini Recipe

By Callie  

There’s a category of appetizer I think about as “looks like you tried hard, didn’t try that hard” – and strawberry and mascarpone crostini is the flagship example. Toast baguette slices in the oven. Mix mascarpone with honey. Slice fresh strawberries. Spread, top, drizzle. Twenty minutes, almost no skill required, a platter of elegant bite-sized crostini that look like they came from a catering company. The mascarpone base is the ingredient doing the heavy lifting – it’s luxuriously creamy, slightly tangy, and has a specific richness that cream cheese doesn’t quite replicate. Against the juicy sweet-tart of fresh strawberries and the crunch of the toasted baguette, it creates a combination of flavors and textures that is greater than any of the individual components.

I made these for the first time as part of a Valentine’s Day appetizer spread when I needed something that looked impressive but required almost nothing from me while I managed the main course cooking. They disappeared before I’d finished the polenta. Emily ate four before dinner and felt no particular remorse about this. My husband ate three and tried to claim they didn’t count because “the bread was very small.” The mascarpone-honey mixture is the reason everyone goes back for seconds – once you’ve tasted the combination, you want more of it.

The balsamic glaze drizzle over the top is the optional element that I always include anyway. A thin zigzag of reduced balsamic over the mascarpone and strawberries adds an acidic depth that makes the whole thing taste more sophisticated without any additional effort. Balsamic glaze (the thick, sweet, syrupy version sold in a squeeze bottle at most grocery stores) is one of those pantry items worth keeping specifically for moments like this – where a tiny amount transforms a good dish into an excellent one. The combination of strawberry, mascarpone, honey, and balsamic is classically Italian for very good reasons.

For the savory counterpart in the crostini category for the same appetizer spread, the Prosciutto And Fig Crostini uses the same toasted baguette base with a different sweet-savory combination – prosciutto, fig jam, and gorgonzola – that provides a more intensely savory companion to the sweet mascarpone version. Both on the same platter covers every appetizer preference at the table.

Speed Hacks – 20 Minutes From Oven To Platter:

• Toast the baguette slices ahead – they keep in an airtight container for 2 days and you lose no quality
• Mix the mascarpone and honey in advance (up to 3 days) and refrigerate – it actually improves with a day’s rest as the honey distributes through the cheese
• Pre-slice the strawberries up to 4 hours ahead and refrigerate; they hold without significant moisture loss at that timeframe
• Use a squeeze bottle or piping bag for the mascarpone mixture – faster and more uniform spreading than a knife on small crostini
• The balsamic glaze from a squeeze bottle takes 10 seconds for the whole platter – don’t skip it for time, it’s genuinely faster than you’d think

Why You Will Love These Strawberry And Mascarpone Crostini

• Mascarpone is a specifically better base for this application than cream cheese. Both are soft, spreadable dairy cheeses, but they’re not interchangeable in flavor or texture. Mascarpone is made from double cream (high-fat cream coagulated with tartaric acid) and has a much higher fat content than cream cheese – typically 44-47% fat compared to cream cheese’s 30%. This fat difference produces a texture that is noticeably richer, silkier, and more melt-on-the-tongue than cream cheese. The flavor is milder and sweeter than cream cheese’s characteristic tang, which makes it a better complement to the fresh strawberry rather than competing with its sweetness. Cream cheese works as a substitution; mascarpone is the correct ingredient for the specific richness and mildness this combination requires.
• The honey in the mascarpone mixture does two things: it sweetens the cheese and it thins the texture to a perfect spreadability. Straight mascarpone is slightly too stiff to spread easily on a small crostini without dragging the cheese and crumbling the edge of the toast. One to two tablespoons of honey, stirred into the mascarpone, loosens it to a spreadable consistency and adds a floral sweetness that amplifies the fresh strawberry topping. The ratio matters: 2 tablespoons per cup of mascarpone is the balance point. More honey thins the mixture too much and it runs off the crostini; less honey leaves the mascarpone too stiff for easy spreading.
• The balsamic glaze drizzle is the finishing element that makes these taste composed rather than simply assembled. Fresh strawberry + sweet honey + rich mascarpone is a pleasant combination. Adding a thin drizzle of balsamic glaze adds an acidic, slightly wine-like depth that counterbalances the sweetness and makes every component taste more distinct. The balsamic doesn’t make these taste like balsamic – it makes everything else taste more like itself. This is what a well-chosen acid does to a sweet preparation: it clarifies flavors rather than adding its own. The difference between these with and without the balsamic is detectable in the first bite.
• These function equally well as a dessert appetizer, a sweet appetizer course, or a light dessert. The sweet mascarpone-honey-strawberry combination reads as dessert to most palates, but the savory toasted baguette base and the optional addition of mint or balsamic keeps it in appetizer territory. At the table, they work either way – served at the start of a meal alongside savory options, or as a simple dessert when a full dessert seems like too much after a rich main course. The ambiguity is an asset, not a limitation.
• The toasted baguette base holds the topping for 15-20 minutes without becoming soggy. A properly toasted crostini (golden-brown, dried through rather than just surface-browned) can hold a moist topping for 15-20 minutes before beginning to soften. This is the practical window for party service – assemble the platter when guests arrive and serve through that window. For longer party service: keep the toasted slices, mascarpone mixture, and strawberries separate and assemble in batches as needed.
• The mint garnish is the visual and flavor detail that elevates the finished crostini from “strawberry on toast” to “strawberry, mascarpone, and mint on toast.” Fresh mint cut in chiffonade (thin strips, rolled and sliced) adds a fresh, slightly cooling note that contrasts with the cream richness of the mascarpone. The green of the mint against the red strawberry and ivory mascarpone produces a specifically beautiful color combination. Skip it if mint isn’t your preference; include it if you have it. The recipe is excellent without mint; it’s more interesting with it.
• The whole recipe requires no cooking skill – just heat-and-assemble. The only cooking step is toasting the baguette slices in the oven for 5-7 minutes. Everything else is mixing, slicing, spreading, and drizzling. No timing pressure, no technique to master, no opportunity for failure beyond forgetting the toast in the oven. For a nervous host who needs a guaranteed successful appetizer that looks impressive: this is the recipe.

Strawberry And Mascarpone Crostini Ingredients

The Full Ingredient List

• 1 French baguette, sliced into 1/3-inch (8mm) rounds or slight diagonal cuts – aim for 16-20 slices
• 2-3 tablespoons olive oil for brushing – good-quality, fruity olive oil adds flavor
• 1 cup (225g) mascarpone cheese, at room temperature – full-fat, authentic Italian preferred
• 2 tablespoons honey – plus extra for drizzling over the assembled crostini
• 1 cup fresh strawberries, hulled and sliced 1/4-inch thick
• 1 tablespoon fresh mint leaves, finely chiffonaded (optional but recommended)
• 1 tablespoon balsamic glaze – from a squeeze bottle (the thick, sweet, reduced version) – optional but strongly recommended

Ingredient Notes And Substitutions

Mascarpone at room temperature vs cold: Cold mascarpone is stiff and difficult to mix smoothly with honey – the honey sits on top rather than incorporating evenly. Room-temperature mascarpone (left out for 30 minutes before mixing) is soft enough to be stirred with a spoon into a uniform, smooth, spreadable consistency. If you’re in a hurry: remove the mascarpone from the refrigerator while the oven preheats and it will be workable by the time you need it.

Balsamic glaze vs balsamic vinegar – why the glaze specifically: Regular balsamic vinegar is thin, quite acidic, and very liquid – drizzled over mascarpone, it would pool and run and add an unpleasant sharpness. Balsamic glaze (sometimes called balsamic reduction, balsamic cream, or condensed balsamic) is balsamic vinegar that has been reduced with a small amount of sugar until it’s thick, sweet, slightly syrupy, and concentrated in flavor. The glaze’s thickness allows it to be applied in thin, controlled lines that stay where you put them rather than running. Buy it premade in a squeeze bottle – Trader Joe’s, specialty Italian markets, and most large supermarkets carry it for $4-6. Keep it in the pantry indefinitely.

Strawberry quality and ripeness – why ripe but not over-ripe matters: The strawberry in this recipe is uncooked and provides the primary fruit flavor. Very ripe strawberries are sweet and flavorful but can release significant moisture when sliced, which soaks into the mascarpone and softens the toast more rapidly. Slightly firm, vibrant red strawberries with green caps still attached have better structure for slicing and holding on the crostini, and enough sweetness without excess moisture. Tasteless, pale, out-of-season strawberries produce a flavorless crostini. If fresh strawberries aren’t at their best: roast them briefly (10 minutes at 375 degrees F with a drizzle of honey) to concentrate the flavor before slicing. The slight caramelization from roasting produces a much better result from mediocre strawberries.

Baguette slice thickness and angle: 1/3-inch slices are the right thickness – thin enough to be a single crispy bite, thick enough to support the topping without becoming a cracker. Sliced straight across the baguette produces round slices; sliced at a 45-degree angle produces oval slices with more surface area per slice and a slightly more elegant visual. Diagonal slicing is the standard for crostini presentation and produces the most surface area for toppings relative to the amount of bread used.

Callie’s Kitchen Note: Emily’s four-crostini-before-dinner incident produced a household discussion about appetizer quantity limits. Emily’s position: if an appetizer is good enough to eat four of, that’s the appetizer’s problem, not her problem. I find this difficult to argue with logically, particularly since the mascarpone-honey-strawberry combination is specifically designed to encourage exactly this behavior. The mascarpone sweetened with honey is the kind of spread that you’d eat with a spoon if the crostini ran out. I’ve made peace with the fact that pre-dinner appetizer consumption in this household is not a controllable variable when the mascarpone mixture is involved. Make slightly more than you think you need. Probably more than that.

How To Make Strawberry And Mascarpone Crostini

1- Toast The Baguette Slices

Preheat the oven to 375 degrees F (190 degrees C). Arrange the baguette slices in a single layer on a baking sheet – don’t overlap. Brush the top surface of each slice with olive oil using a pastry brush, applying a thin, even coat. Flip each slice and brush the bottom surface as well. The oil on both sides ensures even browning and a crisper result than oil on one side only. Bake for 5-7 minutes until the slices are golden-brown on top and the bottom surface is dry and slightly colored when you lift one to check. The slices should feel dry and firm throughout, not soft in the center – the center should be dried through for a crostini that holds the topping without immediately going soft.

Remove from the oven and allow to cool on the baking sheet – or transfer to a wire rack for slightly faster cooling. The toasts will crisp further as they cool. They can be made up to 2 days ahead and stored in an airtight container at room temperature with no quality loss.

Why Both Sides Of The Baguette Need Oil

Olive oil applied only to the top surface of a baguette slice produces a crostini that is golden on top but pale and soft on the bottom. The bottom surface of the toast, which rests on the hot baking sheet during oven time, doesn’t brown evenly without the oil’s help because the dry baguette interior doesn’t conduct heat to the surface as efficiently as oil-coated surfaces do. Oil on both sides ensures that the heat from the baking sheet browns the bottom as effectively as the oven air browns the top, producing a uniformly golden, uniformly crispy crostini from edge to edge and top to bottom. It also means the bottom surface is fully dry rather than slightly soft, which extends the crostini’s structural integrity under the moist mascarpone topping.

2- Make The Mascarpone Mixture

In a small bowl, combine the 1 cup of room-temperature mascarpone with 2 tablespoons of honey. Stir with a spoon or spatula until completely smooth, uniform, and the honey is fully distributed with no visible streaks. The mixture should look like slightly sweetened soft cheese – spreadable, uniformly pale ivory-to-cream in color, with a smooth, slightly glossy surface. Taste: it should be noticeably sweet but still primarily tasting of the mascarpone’s rich, slightly tangy cream character. If it seems too sweet: reduce to 1.5 tablespoons of honey next time. If it needs more sweetness: add honey in 1-teaspoon increments and taste after each addition.

The mascarpone mixture can be made up to 3 days ahead and refrigerated. The honey and cheese continue to integrate during the rest period and the mixture is actually slightly better flavored after 24 hours than freshly made. Remove from the refrigerator 20 minutes before assembling to allow it to soften back to spreading consistency.

3- Prepare The Strawberries

Hull the strawberries (remove the green cap and the white core at the top) and slice crosswise into 1/4-inch rounds. Each slice should be thin enough to be a single bite element on the crostini rather than a thick piece that makes the bite unwieldy. If the strawberries are large: halve the rounds after slicing to produce half-moon shapes that fit the crostini surface more neatly. Taste a slice – if the strawberry is very tart, a light additional honey drizzle at serving will help. If the strawberry is sweet and fragrant, the balsamic glaze alone provides the acid balance needed.

4- Assemble And Serve

Spread approximately 1 tablespoon of the mascarpone mixture onto each cooled crostini, spreading almost to the edges. Layer 2-3 strawberry slices over the mascarpone, slightly overlapping for a more generous appearance. Drizzle a small amount of additional honey over the strawberries in a thin stream – not much, just enough to add a visible glistening and a touch more sweetness. Scatter the fresh mint chiffonade over the surface. Finish with a thin zigzag of balsamic glaze from the squeeze bottle across each crostini or across the entire assembled platter in one pass.

Serve immediately – or hold for up to 15-20 minutes before serving. Beyond 20 minutes, the toast begins to soften from the mascarpone moisture and the strawberry starts releasing juice. Assemble close to serving time for best texture.

Callie’s Kitchen Note: The balsamic glaze application over an assembled platter rather than individual crostini is the presentation shortcut that looks the most professionally styled. Place the assembled crostini on a platter or board. Hold the balsamic squeeze bottle about 8 inches above the platter and move in a slow, continuous zigzag pattern across the entire platter, covering all the crostini with thin lines of glaze in one pass. The lines cross different crostini differently and create an organic, flowing pattern that looks deliberately designed rather than individually applied. Total time: 10 seconds. Appearance effect: specifically styled and intentional. Use this approach for any platter where a glaze drizzle is called for – the over-platter approach always looks better than crostini-by-crostini application.

Common Mistakes To Avoid

Over-Toasting The Baguette

Crostini that are baked past golden-brown become very hard, making them difficult to bite through cleanly – the topping gets pushed off as the fork or teeth force through the bread. Check at 5 minutes; pull when deep golden-brown, not dark brown. The slices should look toasted, not like crackers. They will crisp further as they cool, so pull them slightly earlier than you think they need.

Using Cold Mascarpone

Cold mascarpone doesn’t spread smoothly and the honey doesn’t incorporate evenly. The result is a lumpy, streaky mixture that spreads unevenly on the crostini and looks more like cottage cheese than a smooth, elegant base. Take it out of the refrigerator 30 minutes before mixing. If you’re short on time: place the sealed mascarpone container in a bowl of warm water for 5 minutes to temper it slightly.

Assembling Too Far In Advance

Assembled crostini left for more than 20 minutes have noticeably softer toast. The mascarpone’s moisture and the strawberry’s juice both migrate downward into the toast over time. For a party, the best approach is to set up the components (toasted slices, mascarpone mixture in a bowl, sliced strawberries in a bowl) and assemble in batches of 6-8 as the first batch is consumed. The 5-minute assembly per batch is nearly invisible at a party and produces consistently crispy crostini throughout the event.

Using Very Overripe Strawberries

Overripe strawberries are sweeter but release more juice when sliced, which soaks into the mascarpone and runs to the edges of the crostini much faster than firm-but-ripe strawberries. They also don’t hold their shape as cleanly when sliced. Use strawberries that are ripe (fragrant, fully red, soft to a light squeeze) but not overripe (mushy, very dark, releasing juice before slicing). The topping should look pristine on the plate for at least 15 minutes after assembly.

Too Much Mascarpone Per Crostini

A generous but controlled 1 tablespoon per crostini slice is the right quantity – enough to taste the creamy mascarpone in every bite without dominating the strawberry and making the bite heavy. Too much mascarpone makes each crostini rich to the point of being a single standalone bite rather than a light appetizer, and the excess mascarpone under the strawberry squeezes out the sides when bitten. Measure the first few and develop an eye for the right amount before going by feel.

Callie’s Kitchen Note: The mascarpone-honey mixture ratio evolved over several batches. The original version used 1 tablespoon of honey per cup of mascarpone – not enough sweetness, slightly too stiff. Then 3 tablespoons – too sweet, and the mixture was noticeably thin and starting to separate when sitting at room temperature for more than 30 minutes. Two tablespoons is the specific balance: sweet enough to complement the strawberry without overwhelming it, loose enough to spread without dragging, stable enough to hold at room temperature for the assembly and service window without separating or thinning further. The honey ratio is specific. 2 tablespoons per cup of mascarpone. Not approximate.

Storage

Assembled crostini: These do not store well once assembled – the toast absorbs moisture from the toppings within 30-60 minutes of assembly. Make only what will be consumed within 20 minutes of plating. For leftovers of assembled crostini: eat them as-is within 1-2 hours. They will be softer but still good.

Components separately: The toasted baguette slices keep in an airtight container at room temperature for 2 days – re-crisp in a 350-degree F oven for 3-4 minutes if they’ve softened from humidity. The mascarpone mixture keeps in a sealed container in the refrigerator for 3 days – stir well before using as the honey may settle. The sliced strawberries keep in a sealed container in the refrigerator for up to 24 hours – drain any released juice before using. Keeping the components separate and assembling fresh is the recommended approach for any gathering where crostini will be served over a period of time.

Make-ahead strategy: The most practical party approach: toast the baguette and store (2 days ahead is fine). Make the mascarpone mixture and refrigerate (3 days ahead, improves with resting). Slice the strawberries 4 hours before the party. Assemble in batches as needed during the party with all three components ready at the counter.

Strawberry And Mascarpone Crostini Variations

Roasted Strawberry And Mascarpone Crostini

When fresh strawberries are out of season or lack flavor: halve 1 cup of strawberries, toss with 1 teaspoon of honey and a tiny pinch of salt, spread cut-side-up on a parchment-lined baking sheet, and roast at 375 degrees F for 12-15 minutes until slightly caramelized and concentrated. Cool completely before using in place of fresh sliced strawberries. Roasted strawberries have a more jammy, concentrated, caramelized sweetness than fresh – a different but equally beautiful result that works particularly well with the balsamic glaze. The roasted strawberry’s extra sweetness pairs well with a squeeze of fresh lemon juice over the assembled crostini to provide brightness.

Strawberry, Mascarpone, And Pistachio Crostini

Add 2 tablespoons of roughly chopped toasted pistachios scattered over each assembled crostini before the balsamic drizzle. The pistachios add a second crunchy texture (different from the toast crust), a nutty flavor that is specifically excellent with strawberry and mascarpone, and a pop of green color against the red-and-ivory combination. Skip the mint in this version – the pistachio provides the visual green element. The pistachio version is the most visually striking and the most flavorfully complex of the variations.

Peach And Mascarpone Crostini (Summer Version)

Replace the strawberries with ripe fresh peaches, peeled and sliced thin. Add a pinch of fresh thyme leaves (about 1/4 teaspoon) to the mascarpone-honey mixture. The peach-thyme-mascarpone-balsamic combination is specifically a late-summer flavor profile – warm, fragrant, and complex. Peaches release more juice than strawberries so assemble as close to serving as possible and avoid storing assembled for any period. This is the variation to make in August when peaches are at peak and strawberries have faded for the season.

Fig And Mascarpone Crostini (Fall Version)

Replace the strawberries with fresh figs, quartered. Replace the mint with fresh thyme. Add a small amount of crumbled blue cheese alongside the mascarpone (1/2 teaspoon of Gorgonzola dolce per crostini, placed before the fig) for a sweet-savory combination. The fig, mascarpone, blue cheese, and balsamic combination is specifically Italian in character and specifically autumnal – a fall appetizer that reads as season-appropriate in both flavor and color. The blue cheese is optional; the fig alone with mascarpone and balsamic is a cleaner, simpler version that is also excellent.

Savory Tomato And Herb Mascarpone Crostini

Shift entirely toward savory: omit the honey from the mascarpone and add 1/2 teaspoon of fresh thyme, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt instead. Replace the strawberries with cherry tomatoes (halved, seasoned with salt, pepper, and olive oil). Replace the mint with fresh basil chiffonade. Replace the balsamic glaze with a drizzle of good olive oil. This produces a completely savory crostini using the same mascarpone base – a bruschetta-adjacent preparation where the mascarpone provides the creamy element rather than mozzarella or ricotta. At a party where some guests prefer savory over sweet: both versions on the same platter, distinguished by a small label or by arrangement.

Lemon And Berry Mascarpone Crostini

Add 1 teaspoon of finely grated lemon zest to the mascarpone-honey mixture and stir to distribute. Use a combination of sliced strawberries and fresh blueberries or raspberries as the topping rather than strawberries alone. The lemon zest in the mascarpone adds brightness and a fresh citrus note that makes the mixed berry topping taste more vibrant. Skip the balsamic and use a small squeeze of fresh lemon juice over the assembled crostini instead. This is the spring variation – light, bright, and fresh in a way that the balsamic version isn’t.

Serving Suggestions

As Part Of A Valentine’s Day Appetizer Spread

On the same platter or board as the Prosciutto And Fig Crostini and the Roasted Beet And Goat Cheese Crostini, the strawberry and mascarpone crostini provides the sweet counterpoint to the savory prosciutto and earthy beet versions. A three-crostini spread on a wooden board with distinct sections for each variety is the most effective appetizer table presentation that crostini can produce – the visual variety of three different colors and ingredients on the same base makes the spread look abundant and intentional. This combination covers every flavor preference: sweet, savory-sweet, earthy-savory.

Presentation Ideas

• On a wooden board or slate with the components separate for self-assembly – guests spread their own mascarpone and choose their toppings, which turns the appetizer into a small interactive experience
• Arranged in a flower or fan pattern on a white plate with a small pile of extra strawberries in the center for decoration and additional toppings as needed
• Individual serving: 3 crostini on a small plate with a small ramekin of mascarpone mixture and a few extra strawberry slices for a seated first course

Occasion Ideas

• Valentine’s Day appetizer before a romantic dinner – light enough not to spoil appetite, beautiful enough to set the occasion tone
• Brunch appetizer or side – the sweet mascarpone and fresh strawberry is naturally appropriate for a late-morning occasion alongside mimosas or sparkling water
• Wine and cheese gathering where the crostini provides a fruit element on the board
• Baby shower or bridal shower – the pink-and-white color combination is naturally feminine and celebration-appropriate
• A light dessert after a heavy main course when a full dessert is too much

Strawberry And Mascarpone Crostini FAQ

Recipes You May Like

If these strawberry and mascarpone crostini have you building a Valentine’s Day or special occasion appetizer spread from the crostini category, here are three more from the blog that belong on the same board.

Prosciutto And Fig Crostini – The savory-sweet counterpart to this sweet-forward version. Where the strawberry crostini are clearly sweet-leaning with a creamy mascarpone base, the prosciutto and fig crostini are savory-sweet with the saltiness of the cured meat, the sweetness of fig jam, and often a blue cheese element that provides complexity. Together on the same board they cover both the sweet and the savory registers of crostini – different enough to be interesting, similar enough in format to look cohesive as a spread.

Roasted Beet And Goat Cheese Crostini – The earthy, vibrant red companion in the Valentine’s Day crostini collection. The roasted beet produces a deep crimson topping that is visually striking alongside the paler strawberry and mascarpone version, and the goat cheese provides a tangy counterpoint to the mascarpone’s mild richness. Three crostini varieties on one board – strawberry mascarpone, prosciutto fig, and roasted beet goat cheese – provides color variety (pale pink, deep burgundy, ivory and dark), flavor variety (sweet, savory-sweet, earthy-tangy), and covers every appetite at the table.

Smoked Salmon And Cream Cheese Crostini – The elegant, slightly more substantial companion for a brunch or cocktail party context where a more savory, protein-forward crostini rounds out the spread. The smoked salmon and cream cheese is the most formally elegant crostini format – the pinky-orange salmon against the ivory cream cheese and often a sprig of dill or caper as garnish produces a specifically restaurant-appetizer appearance. Together with the strawberry mascarpone crostini, the board covers the range from sweet to smoky-savory across the same crostini format.

Conclusion

These strawberry and mascarpone crostini are the appetizer that earned Emily four pre-dinner portions and my husband’s technically-the-bread-was-small defense, and that I will continue to make for every occasion where I need something beautiful and guaranteed to disappear in under 10 minutes of plating. The mascarpone-honey ratio at 2 tablespoons per cup is specific and correct. The balsamic glaze drizzle across the whole platter in one pass takes 10 seconds and looks like it took considerably longer. The components made ahead, assembled fresh, is the approach that works for any gathering of any size.

Make more than you think you need. The mascarpone mixture is also excellent directly from a spoon if the crostini situation becomes dire. Tell me in the comments whether you included the balsamic glaze and whether the pistachio variation made it to your platter. Save this to Pinterest for your next gathering or Valentine’s Day appetizer spread – and happy cooking!

Happy cooking! – Callie

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