We wrote an article yesterday bemoaning lackadaisical appetizers, encouraging America to stop thinking Pringles are an appropriate way to kick off a lovely meal. While we offered some simple suggestions to step it up without having to go all Gordon Ramsay, we didn’t lend any concrete recipes for suitable nibbles.
Well here it is.
While bruschetta is typically just dried bread, olive oil, and a delightful little tomato salad on top, the roasted blueberry and mascarpone variety takes the concept of antipasto breads down a new avenue. Given the rich, creamy mascarpone bed and jammy blueberry topping, these little darlings make an indulgent breakfast treat or sweet hors d’oeuvres!
C’man. Pass on the pretzels and step it up a notch!
2 cups fresh Blueberries
4 Tbl. fresh Lemon Juice, divided
1 Tbl. Honey
1 cup Mascarpone Cheese
Zest of 1 large Lemon
1 French Baguette, thinly sliced and toasted
Additional Honey, for drizzling
1. Preheat oven to 400 degrees. Place blueberries on baking sheet.
2. Pour 2 tablespoons of fresh lemon juice over berries.
Drizzle honey over blueberries, and gently toss.
3. Roast for 8 minutes or until blueberries are soft and almost ready to pop.
Cool to room temp.
4. Combine mascarpone, remaining lemon juice, and lemon zest.
5. Spread the baguette slices with the lemon-mascarpone mixture.
6. Spoon the cooled roasted blueberries on top. Drizzle with honey and serve.