5NEWS Grill: A Taste of Marscarpone
Marscarpone Spinach Dip
16 oz frozen chopped spinach, defrosted and excess water removed
1 small onion, minced
2 tbsp olive oil
1/2 tsp sea salt (or 1/4 teaspoon table salt)
1/4 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper powder
8 oz mascarpone cheese, softened at room temperature
1/2 cup grated Parmesan cheese
Preheat the oven to 350° F
Heat a saute pan over medium heat
Add the olive oil and coat the bottom of the pan
Add onions and saute until translucent, about 4-5 min over med. heat.
Add spinach and saute until it’s warm, but still bright green, about 30 sec.
Season and toss with spices.
Turn off the heat and stir in the mascarpone cheese & grated Parmesan
Pour int 2 (1 cp each) bowls or ramekins (oven safe)
Bake for 30 minutes until the cheese is bubbling around the edges.
Serve warm with french or pita bread, celery sticks, carrots or whatever you desire.
Marscarpone French Toast Rollups
1 8oz pkg of Mascarpone Cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread, crusts removed
1 tbsp ground cinnamon
5 tbsp butter, melted
In a medium bowl, blend Marscarpone cheese, egg yolk and 1/4 cup sugar until smooth, then set aside
Roll out each bread slice with a rolling pin
Spread cheese mixture over bread, distributing evenly.
Roll up each slice jellyroll-style and place seam side down on baking sheet
In a shallow dish, combine remaining 3/4 cup sugar and the cinnamon
Brush butter over rollups, then roll them in the cinnamon-sugar mixture until completely coated.
Repeat with remaining rollups, placing them on the baking sheet after coating
Cover and freeze for at least 2 hours
Just before serving, preheat oven to 400° F
Bake rollups 10-12 minutes, or until golden brown
Note: Rollups will keep in the freezer for up to 2 months prior to baking