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