The past few weeks have been fun ones in the world of food! My friend Ann from Sumptuous Spoonfuls has been working her way through the alphabet. Logically, she began with A. Each day she chooses a food that begins with a new letter and shares all sorts of recipes from fellow foodies which include the day’s signature ingredient.
S for strawberry was a particularly good day! Another dear friend, Sonali–more famously known as The Foodie Physician–typed a brief recipe for Chocolate Mascarpone Bruschetta with Strawberries on the Sumptuous Spoonfuls page. She mentioned that she had created a couple of recipes, including this one, for Green & Black’s Chocolate Challenge a few years ago. But the recipes never made it to her blog.
Sonali’s photo caught my eye, not only because it looked mouth watering, but because I really like mascarpone cheese and enjoy experimenting with it myself. I thought this recipe would be a light-tasting, lower-sugar alternative to the traditional chocolate hazelnut spread. Perfect for those who can’t eat nuts, too. I envisioned it on a toasted, whole grain English muffin: a snack my kids would love for the taste and I would love because it has a wholesome and filling side.
Since I first made my slightly-modified version of the recipe last weekend (the original used a darker chocolate and a couple tablespoons of confectioner’s sugar), it has fast become a favorite snack for my growing boys. My older son packs a piece of whole-grain bread with a smear of this chocolatey spread as a snack before his after-school cross country practice. It’s good fuel..and with the whole-grain boost, not a bad snack! At home, we have paired it with peach or apple slices.
Sonali’s second recipe ended up winning the contest and her “prize” is pictured below! Meeting celebrity chef Curtis Stone was actually just part of her weekend prize package which included cooking a meal at The James Beard House in New York City for her family and friends.
As if all of her cooking endeavors aren’t enough of a job, this The Institute of Culinary Education (ICE) graduate is also an emergency room physician — hence the name of her website. If you don’t know Sonali already, you are sure to enjoy her informative posts and delicious recipes. (Click HERE to visit.)
And then, after you have taken in the best of The Foodie Physician, be sure to pop over to Sumptuous Spoonfuls and glance back through all the letters of the alphabet and the corresponding recipes. You are sure to find a few you will want to cook!
- 1/2 cup mascarpone cheese
- 1 1/2 ounces semi-sweet chocolate (I used Hershey’s baking squares)
- confectioner’s sugar
In a small bowl, melt the chocolate in the microwave in 30-second intervals. Cool slightly.
Beat the mascarpone cheese until light and fluffy, about a minute. I used my hand-held mixer.
Add the chocolate and beat until thoroughly combined.
Spread on whole grain toast–we like the sprouted grain Ezekiel muffins–or the bread of your choice.
“The Foodie Physician” with celebrity chef Curtis Stone
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It looks wonderful and delicious. I was just wondering why you referred to it as a “natural option to the more commonly known chocolate hazelnut spread.” Why is nutella less natural? it has no preservatives, or trans fat. Just ground hazelnuts, cocoa, palm oil, sugar, whey, skim milk and soy lecithin. I can understand some ppl can’t have nuts, but it isn’t junk food.
I stand corrected. I was focusing on the fact that the mascarpone has milk and cream only. I have read conflicting reports about soy lecithin although, upon checking my chocolate, it also has that ingredient. I am an everything-in-moderation person and have a sweet tooth myself! Thank you for the comment.
This looks so simple and delicious! I bet it pairs perfectly with strawberries. Sonali looks so cute with Curtis Stone!
I’m honored and thrilled by this post! Thanks Ann, you definitely did my recipe justice, it looks amazing!
That means a lot coming from you, Sonali! Thank you for the inspiration and for allowing me to have some fun with your recipe. My kids thank you twice as much: )
It sounds sooooooooooo delicious that I think I’d just eat it with a teaspoon 🙂
That isn’t a bad idea, Winnie!
How fantastic is this? Looks totally delish!
Thank you, Justine!