Roasted Balsamic Strawberry Crostini

Preheat oven to 350ºF.

In a large bowl, toss the strawberries with half of the olive oil and the vinegar. On a rimmed baking sheet lined with parchment, spread the strawberries in a single layer. Put the pan into the oven and roast for 10 minutes. Using a rubber spatula, stir the strawberries and roast for an addition 5-10 minutes. Transfer the berries to a bowl and cool to room temperature.

Brush both sides of the bread slices with remaining olive oil and lay then on a baking sheet in a single layer. Bake for 5 minutes or until golden and then turn the slices over. Bake for an additional 5 minutes and then transfer the bread to a cooling rack.

Using a hand mixer fitted with a whisk attachment, whisk the cream, mascarpone and sugar until stiff peaks form. Set aside.

Assemble the crostini by placing 1-2 tablespoons of strawberries on a crostini round. Top the strawberries with 2 tablespoons whipped cream and sprinkle with pistachios. Serve immediately.