Macerated Balsamic Blueberries with Mascarpone

Posted on 27 August 2015


If ever there was a crop that I look forward to the most during the hot summer months, it’s blueberries. I could likely eat my weight in the fruit at any given time. Raw, freshly picked, even (gasp!) unwashed from the vine - yes, I could do it. Add these sweet little bites to baked goods of any kind and I’m all over that too. Truly I could eat them in any possible way, and getting a chance to share them with friends just sends me over the moon too!


Now that we’ve talked about my obsession with blueberries, let’s chat about macerated berries. You add a little sugar, a little acid, and let berries go on their magical journey to utter greatness. If you’ve never tried macerated blueberries, you must add this goodness to your repertoire. Pair with high-quality balsamic vinegar and creamy mascarpone atop crispy bread and you have pure magic. 100% amazing, all on a little piece of bread.

So before summer escapes us, make this and share with the ones you love!

Macerated Balsamic Blueberries with Mascarpone

Serves 6-8



  • 1 pint fresh blueberries, washed and dried
  • 2 tablespoons + 1 teaspoon De Nigris balsamic vinegar
  • 2 tablespoons raw sugar
  • 8 ounces mascarpone cheese, softened
  • bread of choice, cut into small bite-size slices
  • fresh basil for garnish, optional


  1. In a bowl, combine the blueberries, vinegar and sugar.
  2. Stir together to combine, slightly crushing the berries with the back of a fork.
  3. Allow to sit at room temperature for at least 1 hour, and up to 4 hours.
  4. When ready to serve, toast the sliced bread to desired doneness.
  5. Spread the bread evenly with mascarpone cheese.
  6. Top the mascarpone cheese with the blueberry mixture.
  7. Garnish with fresh basil if desired.
  8. Serve and enjoy!

balsamic-macerated-blueberries-with-mascarpone-4by The Women Bloggers De Nigris Blogger Heather Disarro of Heather’s Dish.