Strawberry Cinnamon Mascarpone Spread
Author note: This spread is perfect to top toast or Angel Food Cake (click here for recipe). Read more about this delicious summer time recipe in The Dallas Morning News (click here for the full story).
1 1/2 cups strawberries, quartered
3 1/2 teaspoons sugar
8 ounces mascarpone
1/4 teaspoon cinnamon
pinch of kosher salt
dash of cognac (optional)
strawberries and torn mint for topping (optional
- Put the strawberries and sugar in a medium bowl. Stir well to combine. Set aside in the fridge for 30 to 45 minutes.
- Remove the strawberries from the fridge, and with a potato masher (or fork), mash the strawberries until smooth.
- Fold in the mascarpone, cinnamon, salt and cognac (if using). Stir well to incorporate. Store in an airtight container in the fridge.
- Serve on top of toasted, crusty bread with strawberries and mint.