Easy Blueberry Mascarpone Toast
Servings: 4 Servings
Ingredients
For the Compote
- ⅓ cup water
- ⅓ cup granulated sugar
- 3 cups fresh blueberries divided
- 1 tablespoon lemon juice
For the Sweetened Mascarpone
- 8 ounces mascarpone softened
- 2 tablespoons powdered sugar or more to taste
- ½ teaspoon vanilla extract
For Serving
- 4 large slices of bread toasted
Instructions
- In a medium saucepan, combine the water and granulated sugar over medium heat. Stir until the sugar dissolves.⅓ cup water, ⅓ cup granulated sugar
- Add 1 ½ cups of the blueberries. Cook, stirring often, until the berries begin to burst and the mixture thickens slightly, about 8 to 10 minutes.1 ½ cups fresh blueberries
- Remove the saucepan from the heat. Stir in the remaining 1 ½ cups blueberries and the lemon juice. Set aside to cool for several minutes.1 ½ cups fresh blueberries, 1 tablespoon lemon juice
- In a medium bowl, stir the mascarpone, powdered sugar, and vanilla extract together by hand until smooth and creamy.8 ounces mascarpone, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
- Toast the bread to your desired level of crispness.4 large slices of bread
- Spread the sweetened mascarpone evenly over each slice of toast.
- Spoon the blueberry compote over the mascarpone, sprinkle with lemon zest (optional), and serve immediately.
Let the compote cool to room temp while you prep the mascarpone and toast the bread to cut down on prep time.
Notes
- Use sturdy, thick-sliced bread (sourdough, brioche, or country white) so it holds up under the toppings.
- Soften the mascarpone at room temperature for 20 to 30 minutes before mixing. Don't microwave. I didn't include this in the prep time since it can be done well ahead of time.
- Stir the mascarpone gently with a spatula. An electric mixer can break the texture.
- If the compote is too loose, simmer a few extra minutes or whisk in a slurry of 1 teaspoon cornstarch with 2 teaspoons cold water.
- Frozen blueberries can replace fresh; use straight from the freezer and expect a slightly longer cook time.
- Storage: Refrigerate compote in an airtight container up to 5 days (stir in a splash of water if it thickens too much) or freeze up to 3 months. Refrigerate mascarpone mixture up to 3 days. Assembled toast doesn't store; assemble just before serving.
Nutrition Facts
Easy Blueberry Mascarpone Toast
Serving Size
1 slice of toast
Amount per Serving
Calories
554
% Daily Value*
Fat
28
g
43
%
Saturated Fat
16
g
80
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.4
g
Cholesterol
57
mg
19
%
Sodium
298
mg
12
%
Potassium
169
mg
5
%
Carbohydrates
65
g
22
%
Fiber
5
g
20
%
Sugar
35
g
39
%
Protein
11
g
22
%
Vitamin A
855
IU
17
%
Vitamin C
12
mg
15
%
Calcium
157
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
