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Cut French loaf into equal slices and lay them flat on baking sheets.
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Spread a light layer of butter on the tops of the bread.
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Broil on low for 4 to 5 minutes until the bread is lightly toasted.
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Remove from oven and let cool.
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Place chopped chocolate into a microwave safe bowl and heat in 20 second intervals stirring in between until chocolate is melted.
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Put half a spoonful of chocolate on top of the toasted bread and spread evenly on the toast with the back of the spoon.
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Remove the skins from kiwis and slice. Cut an X into the slices creating little triangles.
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Divide the crostinis to make half with cherries and the other half with kiwis.
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Place 2 kiwi triangles or 1 cherry on each crostini.
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In a stand mixer pour in heavy cream, powdered sugar and vanilla bean paste. Mix on high until cream forms firm peaks.
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Fill a pastry bag with icing tip with the whipped cream. Pipe cream next to the fruit.
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Garnish with fresh mint for the cherry crostinis and lemon thyme for the kiwi crostinis.