On a bed of spicy mascarpone, the sharp nip of aged cheddar combined with the tang of fresh berry and fig drizzled with sweet honey on a multigrain cracker creates this delightful, summery appetizer.
For the Piquant Cream Base:
1 cup mascarpone
1 tablespoon honey
2 teaspoons minced Serrano pepper
1 teaspoon sambal oelek
1/8 teaspoon salt
For the Garnish:
Fresh figs, sliced in quarters lengthwise
Sharp, aged cheddar cheese, thinly sliced and rolled into curls
Honey for drizzling
To Make the Piquant Cream Base:
In a mixing bowl, combine the mascarpone, honey, and minced Serrano pepper. Season with sambal oelek and salt. Stir until ingredients are well combined.
To Assemble the Appetizer:
Dollop a teaspoon of the piquant cream mixture on each cracker and top each dollop with one raspberry, one fig half, one curl of aged cheddar cheese, and a drizzle of honey on top. Prepare all the crackers and serve immediately as appetizers or snacks.
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
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