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Mascarpone Dip with Basil Blackberries


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Mascarpone Dip with Basil Blackberries 0 Picture


  • Large pinch of fleur de sel or other flaky salt
  • 1 container (8 to 8.8 ounces) mascarpone cheese
  • Crackers, for serving
  • 1/3 cups balsamic vinegar
  • 1 teaspoon light brown sugar
  • 1 package (6 ounces or 1 1/2 cups) Driscoll's Blackberries
  • 2 tablespoons thinly sliced basil leaves
  • 1/2 teaspoons freshly ground black pepper



Step 1

Bring vinegar and brown sugar to a boil in a nonreactive small saucepan over high heat. Boil until reduced to 2 tablespoons. Pour into a medium bowl. Let cool.
Gently stir in blackberries, basil, pepper and salt.
Fill a bowl with hot water. Dip bottom of the mascarpone container in water for about 5 seconds. Using a rubber spatula, unmold mascarpone onto a serving platter. Spoon blackberry mixture over mascarpone, being sure to scrape all juices out of the bowl, and letting berries fall randomly. Serve with crackers.

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