Summer Herbed Mascarpone with Tomatoes
Ah, late summer days when the tomatoes you have been nurturing since the spring are bursting with fruit, their limbs toppling over in exhaustion, despite your best efforts to cage and support them. We've had quite the harvest of tomatoes this season and have been savoring them in so many different ways: soups, pizzas, classic mozzarella and basil drizzled with olive oil and balsamic, and of course, eaten right off the vine. One of our favorite ways of enjoying them as of late is paired with a bit of toast and an herby mascarpone that we've been whipping up on the spot, with a handful of whatever herbs we happen to have going in the garden. While we're no recipe developers, this snack/meal/appetizer is so versatile, simple, fresh, and tasty, we thought we'd share it here.
A small handful of herbs, whatever you, your neighbor, or the market has that looks good to you.
1-8 oz. container mascarpone
Fresh, summer tomatoes
Slices of your favorite bread, crackers or pita would be great too!
A pinch of salt
I pulled some sage, lemon oregano, and a few tiny basil leaves from the garden.
Gather the rest of your ingredients.
Chop the herbs finely and then mix in with mascarpone, add salt to taste and if you're feeling adventurous, any other seasonings you prefer, I ended up adding a little garlic to mine.
Mix all the ingredients together in a bowl.
Slice your tomato, give your bread a quick toast on your lowest toaster setting, and cut bread into small pieces, slather a generous helping of herby mascarpone on your chopping board if you're not into getting out a plate and doing too many dishes like I am, our serving boards are great for effortlessly going from kitchen to table.
Schmear your bread with herby mascarpone, top with a tomato slice, and enjoy!