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Description

A container of mascarpone turns into a sophisticated spread when topped with fresh blackberries lightly simmered in your own balsamic glaze. Serve this with crackers and guests will impress your guests with this amazing combination.

  • 1/3 Cup balsamic vinegar
  • 1 – 3 teaspoons brown sugar
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 2 Tablespoons basil leaves, sliced thin
  • 1/2 Tsp. freshly ground black pepper
  • 1 Package (8 – 8.8 ounces) mascarpone cheese
  • 1/8 Tsp. flaky sea salt
  • Crackers or baguette slices
  1. POUR 1/3 cup balsamic vinegar into a small saucepan.
  2. STIR IN 1 teaspoon brown sugar.
  3. BRING mixture to a boil over high heat.
  4. CONTINUE to boil until mixture is thickened and reduced to about 2 tablespoons.
  5. ADD 1 package (6 ounces) Driscoll's Blackberries.
  6. RESERVE 1 teaspoon thinly sliced basil leaves for garnish and ADD remainder of 2 tablespoons sliced basil leaves to vinegar mixture.
  7. ADD 1/2 teaspoon freshly ground black pepper.
  8. STIR to combine.
  9. CONTINUE to cook just until blackberries are softened slightly and begin to release juices. Do not overcook.
  10. TASTE blackberry mixture and adjust with 1 – 2 teaspoons brown sugar as desired. 
  11. SET ASIDE blackberry mixture to cool to room temperature.
  12. FILL a medium bowl with hot top water.
  13. PLACE bottom of mascarpone container into hot water for about 5 seconds.
  14. INVERT container onto a serving platter and TAP bottom of container to UNMOLD mascarpone.
  15. SPOON blackberry mixture over mascarpone.
  16. GARNISH with reserved basil leaves.
  17. SPRINKLE with 1/8 teaspoon flaky sea salt.
  18. ARRANGE crackers or baguette slices around mascarpone.
  19. SERVE immediately.
Calories 189.16
Total Fat 17.70 g
Saturated Fat 9.46 g
Cholesterol 47.25 mg
Sodium 344.04 mg
Total Carbohydrates 5.77 g
Dietary Fiber 1.47 g
Protein 3.20 g