At first glance, a new appetizer idea, created by Chef Kristine Merten of Hy-Vee in Austin, MN, resembles the Italian classic Caprese Salad. However, the similarity stops there. While the Caprese is made with slices of tomato, fresh mozzarella and fresh basil, this Beets with Crave Brothers Farmstead Mascarpone stacked salad is a reinterpretation destined to become a classic all its own.
Crave Brothers Mascarpone, with its fresh, sweet flavor, is a natural for creating simple yet out-of-the-ordinary appetizers. Beets with Crave Brothers Mascarpone features layers of roasted beet medallions stacked with a rich filling combining Crave Brothers Mascarpone, scallions and a light seasoning of salt and pepper.
The assembled medallion tower is drizzled with a red wine and balsamic reduction, sprinkled with candied walnuts and topped with micro greens before serving. This rich appetizer is robust enough for fall menus, and colorful enough for elegant holiday meals.
Since its introduction ten years ago, Crave Brothers Mascarpone has lent itself to a variety of sweet and savory recipes. Its fresh flavor complements desserts, berries and other fruits. The creamy richness of Mascarpone also enhances soups, sauces and pasta dishes. No wonder it’s the Crave Brothers’ most awarded cheese in competitions, with 25 awards to its credit.
The Crave Brothers Farmstead Classics family of award winning artisan cheeses, including Crave Brothers Mascarpone, are produced by using 100% green power and practicing water conservation and recycling. The cheeses are made at the Crave Brothers state-of-the-art farmstead cheese factory, with milk from the family dairy farm.
For more information about Crave Brothers Farmstead Classics, visit their website at www.cravecheese.com.
Beets with Crave Brothers Mascarpone
by Crave Brothers Cheese
Yield: 4 servings
- 2 large beets
- Olive oil (enough to coat)
- 1/4 cup salt
- 1/2 cup Crave Brothers Farmstead Classics Mascarpone Cheese
- 2 scallions, thinly sliced
- Salt and pepper to taste
- 1/8 cup red wine
- 1/4 cup Balsamic vinegar
- 1/2 of 1 egg white
- 2 tbs sugar
- 1/4 cup walnut halves
- Micro- greens to garnish
Pre-heat oven to 300˚ F. Coat beets in olive oil, place in deep pan. Cover beets with salt, cover pan with tin foil. Bake for 1 hour.
Using a toothpick, check beets for tenderness, if still hard, cook for another 30 minutes, continue baking until toothpick goes through with ease. Cool.
Slice beets to 1/8 inch medallions (will need 12 medallions), using a circle cookie cutter; set aside.
In a small bowl, add mascarpone and scallions; mix together. Add salt and pepper in small increments until you notice both flavors through the cheese and green onion. Set aside.
Red Wine and Balsamic Reduction
In a small sauce pan, over medium-low heat, add wine and vinegar. Reduce until consistency is comparable to maple syrup at room temperature. Set aside to cool.
Pre-heat oven to 300˚ F. Place walnuts into a small zip lock bag. Using the back side of a large spoon, crush walnuts into fine chunks. In a small bowl, add egg white, whisk until partially foamy. Add sugar, continue to whisk until combined, fold in walnuts. Place on cookie sheet that has been lightly sprayed with oil. Bake for 10 minutes. Check on walnuts every 3 to 4 minutes stirring each time until golden brown.
- Beet medallions
- Mascarpone filling
- Balsamic reduction
- Candied walnuts
- Micro-green (final garnish)
Place one beet medallion down. Using a piping bag, pipe enough mascarpone on beet so you can see the mascarpone cheese between the layers (about a tablespoon).
Place the next medallion on dollop and repeat once more so you have three beat medallions and two layers of mascarpone mixture. Drizzle balsamic reduction around the medallion tower as well as garnishing the plate. Sprinkle with walnuts to garnish. Place micro greens on top of the medallion tower. Serve immediately.
Recipe photo: Crave Cheese
Beets: Purple Rain Vineyard and CSA