Mascarpone Two Ways: Sweet and Savory

Mascarpone often gets the short end of the stick when it comes to charcuterie boards. It’s usually referred to as "the tiramisu cheese” or merely a stand-in for ricotta in lasagna. But this delicious cheese deserves its moment in the spotlight.

Make mascarpone the star attraction of your charcuterie board and highlight its creamy texture, subtle flavor, and endless flavor pairings. Sure, it might not have the fame and accolades as  its Italian cousin, Parmigiano Reggiano, but mascarpone has an allure all its own. It's time to elevate this unsung hero, one delectable charcuterie board at a time!

To get you started, I've created two recipes for you to try at your next gathering: one savory and one sweet. You’ll be happy to know that the sweet recipe can be made in less than five minutes. The savory recipe takes a bit longer (about 15 minutes), but it’s worth it, I promise!

Sweet Mascarpone Spread:

• 1/2 cup mascarpone cheese, softened 
• 1/2 cup chocolate hazelnut spread (such as Nutella), softened
• 1/4 tsp vanilla extract
• 1/2 tsp brown sugar (if substituting with agave or honey, increase to 1 tsp) 
  
• 2 TBSP roughly hazelnuts (plus more for garnish) 

1. Whisk the ingredients (except for the nuts) in a bowl, taste for flavor. If too sweet, add a pinch of kosher salt. 
   
2. Next, fold in the chopped hazelnuts. 
3. Transfer to a pretty serving bowl and sprinkle a few more hazelnuts on top. You could even garnish with a fresh strawberry!

Serve on a platter alongside: 

• Quartered strawberries
• Chunks of bananas
• Apple slices
• Pretzels
• Potato Chips
• Onesto Sea Salt Crackers

(Onesto Sea Salt crackers are the perfect salty vehicle with which to eat the nutty, chocolatey mascarpone spread.)

Savory Mascarpone Recipe:

• 1 TBSP olive oil
• 1 small shallot, minced
• 1/4 tsp garlic powder
• 2 large handfuls of fresh spinach leaves
• kosher salt and pepper to taste
• 1 small jar of artichoke hearts, drained and chopped
• 1 - 8oz container of mascarpone cheese, softened
• 1/4 cup of mayonnaise
• 1/2 cup grated Parmigiano Reggiano (the real stuff, not the kind in the green shaker bottle!)
• Another 1/4 cup Parmigiano Reggiano cheese for topping
• pinch red pepper flakes
• 2 heaping TBSP panko bread crumbs

1. Preheat oven to 375 degrees.
2. In a medium skillet, heat the oil and add the minced shallot and garlic powder.
3. When the shallots are softening up, add the spinach leaves and cook until completely wilted and fragrant.
4. Turn the heat off and let the spinach mixture cool completely. Press the cooled spinach mixture between two sheets of paper towels to release the water. You can form the mixture into a large ball and squeeze over the sink, this works better for me.
5. Place chopped artichokes into a bowl, add mascarpone and mayonnaise. Mix well.
6. Then fold in the cooled spinach mixture, Parmigiano Reggiano, the red pepper flakes and the panko bread crumbs. Taste and season with salt and pepper.
   
7. Spread into a small oven-safe baking dish (preferably one you can serve it in) and sprinkle the other 1/4 cup of Parmigiano Reggiano cheese over the top.
8. Bake for about 15 minutes.
9. Then broil for no more than 3 minutes, and don't leave the kitchen! It can burn quickly (I speak from experience). 

This spread is so addicting that I challenge you to stop "testing it" before your guests arrive!

Serve on a platter alongside: 

• Sundried tomatoes
• Carrot sticks
• Red pepper slices
• Pepperoni
• Iberico Ham
• Apple slices
• Onesto Rosemary Crackers 
• Onesto Sea Salt Crackers 

(Put a dollop of the savory mascarpone spread on an Onesto cracker and top with a sundried tomato, a thin slice of Iberico ham, a drizzle of balsamic glaze and a sprinkle of julienned basil).

Let us know which one you prefer!

As always, please let us know if have any questions or other ideas for this delicious cheese!

With gratitude and happiness,

Jane :)