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–+ servings
Marscapone spread on cutting board with candied pecans, sliced strawberries, and balsamic reduction
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4.99 from 73 votes

The Spread (Mascarpone Board with Balsamic Strawberries)

Seasoned ,Mascarpone Board with Balsamic Strawberries and candied Pecans
Prep Time15 minutes
Total Time15 minutes
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