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BelGioioso Cheese, Inc

 

Herb  Mascarpone  Crostini
with  Balsamic  Onion  Confit

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

16 oz. BelGioioso Mascarpone cheese
1 tsp. fresh thyme
1 tsp. fresh rosemary, chopped
1 tsp. fresh oregano
1 Tbsp. Italian parsley, minced
2 tsp. Kosher or sea salt
1 tsp. cracked black pepper
1 large red onion, halved and thinly sliced
1 cup balsamic vinegar
Crostini, toasted

Directions

Combine BelGioioso Mascarpone, thyme, rosemary, oregano, Italian parsley, salt and black pepper in large bowl to make the herb Mascarpone. Refrigerate until ready to use.

For the balsamic onion confit, place sliced red onions in a medium sauté pan. Add vinegar and cook over medium high heat. Stir often and cook until onions are tender and the balsamic vinegar has reduced by half. Let cool. To assemble, spread herb Mascarpone on each crostini and top with balsamic onion confit.

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