This recipe is inspired by a butter spread that I had last week at Local Bistro. A cozy Italian restaurant right in our neighborhood. I had a tasty seafood salad that included crab, shrimp, fried calamari (tentacles and all! no, I did not eat those ;)), orange vinaigrette, topped with a little bit of caviar. Mr. Delish had their pappardelle bolognese, so delicious! While we waited for our meals to arrive, we were served a whipped butter spread along with fresh baked bread. It was so good I was trying very hard to guess all of the ingredients in the spread.
I told our waitress how good the spread was and fortunately she volunteered to tell me all of the ingredients that made this recipe so wonderful. She said mascarpone! I guessed all of the others but not mascarpone! Who would’ve thunk? As a side note, I’m a little shy in asking the staff at restaurants for the recipes from dishes I truly enjoyed. Most of the time I leave the place wishing I had the guts to ask just in case they would kindly tell me all of the ingredients. I’m getting better though and have asked a few times but no recipes where given :(.
Lucky me, I didn’t even have to ask this time!
I recreated the recipe the next day to bring to a baby shower held in my office for a co-worker. It was a hit! I decided to bring some roasted bell peppers and kalamata olives as toppings in case people wanted to turn them into bruschettas. However, the spread is perfect served with bread only. Simple but delicious.
This spread tastes wonderfully topped with some roasted red bell peppers and kalamata olives. Since it’s a little sweet, you may even top it with some fresh fruit.
- 8 oz mascarpone cheese
- 1 (4 oz) stick of butter
- 1 Tablespoon honey
- 1 Tablespoon fresh rosemary, chopped
- 1/4 teaspoon kosher salt
- Add mascarpone cheese in a small bowl and set aside.
- In a small pan, melt the butter on medium heat. Remove the foam from the melted butter.
- Add butter to the mascarpone and mix well using a spatula or a wooden spoon.
- Add the honey, rosemary & salt. Mix well until blended.
- Refrigerate up to a week in a sealed container.
- Serve at room temperature over slices of french baguette.