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The Spread (Mascarpone Board with Balsamic Strawberries)
Seasoned ,Mascarpone Board with Balsamic Strawberries and candied Pecans
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
Appetizer Board, Appetizer spread, Balsamic Strawberries, Butter Board, Candied Pecans, Charcuterie Mascarpone Board, Cheese Butter Board, Cheese spread Charcuterie Board, Marscapone Charcuterie Board, Marscarpone Charcuterie Board, Mascarpone Butter Board, Spread, The Spread
Yield:
10
Author:
Upton O'Goode
Equipment
Sm-Med Wooden Cutting Board
Materials
Candied Pecans
1
Tbsp
Butter
½
Cup
Rough Cut Pecans
¼
Cup
Brown Sugar
Toast
1
French Baguette
Thinly sliced and toasted
1
Tbsp
Butter
Board
1
8 oz
Mascarpone
Room Temperature
6-8
Fresh Strawberries
Washed, De-stemmed, and thinly sliced
3-4
Basil leaves (large)
Washed and cut into thin strips
Salt (a light dusting)
Fresh Ground Pepper
½
Cup
Candied Pecans
¼
Cup
Balsamic Glaze
Instructions
Make Your Toast
Cut the Baguette into thin slices
Toast
Lightly butter each toast
Set aside
Prepare the Ingredients for your Board
Cut the strawberries into thin slices
Cut the basil into thin strips
Make Candied Pecans
Add 1 Tbsp butter to a frying pan on low heat
Allow the butter to melt
Add brown sugar and stir
Add pecans and stir for 3-4 minutes
Remove from heat
As the nuts cool, they may require an additional rough chop
Assemble your Butter Board
With a butter or cheese knife create circles of Mascarpone across ⅔ of your board. Spread thickly for good coverage.
Add strawberry slices and basil strips
Add candied Pecans
Lightly salt
Add fresh ground pepper
Drizzle balsamic vinegar across your cheese
Add the baguette slices to the ⅓ of the board that is unused
Serve