If you’re looking for a delightful combination of creamy mascarpone and the vibrant flavors of sun-dried tomato pesto, this is it!
Creamy mascarpone, whipped to airy perfection and swirled with the delicate, but rich sun-dried tomato and olive pesto.
The texture is a delightful contrast: the light, whipped mascarpone melts in your mouth, while the pesto adds delightful flavor. The crunch of the crostini and the flavor of the traditional pesto complement the dip perfectly! It's a taste of Italian countryside, a symphony of textures and flavors that elevates simple ingredients to an elegant appetizer or as sophisticated addition to any meal. It's an effortless yet impressive treat, a testament to the magic of simple, high-quality ingredients.
Ingredients: For the dip:
16 ounces mascarpone cheese, softened
6oz jar of Delallo Sun Dried Tomato Basil and Olive Pesto
Belgioioso Parmesan Cheese (about ¼ cup, more if desired)
Dried Parsley (about 1tbs to taste)
Salt and pepper (to taste)
For the crostini: La Francese Parisian Loaf
DeLallo traditional basil pesto
Instructions:
Whip the Mascarpone: In a bowl, use an electric mixer to whip the mascarpone until it's light and fluffy. If the mascarpone is too thick to whip smoothly, adding a small amount of heavy cream can aid in the process.
Combine with Pesto: Gently fold the sun-dried tomato pesto into the whipped mascarpone until it's evenly distributed. Mix in parmesan and parsley.
Season: Taste the mixture and add salt and pepper as needed.
For the crostini:: Cut the Parisian loaf in 1-2in pieces
Spread pesto on each slice
Toast until desired (about 10 minutes at 350 degrees Fahrenheit)
Tips and Variations:
Additions Fresh herbs like basil or parsley.
Toasted pine nuts.
A drizzle of olive oil.
Other ways to enjoy: As a filling for stuffed vegetables.
As a component of a pasta dish.
As a layer in a layered dip
Watch the video!
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