Marché Style Strawberry Tartine with Balsamic Reduction
This super simple, 5-ingredient dish is a brunch favorite I learned working for the great Margot McCormack. Warning: this strawberry tartine is about to become your new food obsession.
2-4teaspoonHoneydivided, to taste. Or sub maple syrup, agave nectar, powdered sugar, or sweetener of choice.
8-10Strawberriessliced
2teaspoonBalsamic Reduction
Instructions
Pour balsamic vinegar into sauce pot. Put pot over low heat. Simmer until thick and syrupy. If you're feeling lazy, certain stores actually carry balsamic reductions already made.NOTE: If you want a sweeter balsamic reduction, add honey, agave or maple syrup to taste.
Mix 1-2 teaspoon honey and mascarpone until well combined.
Rinse your berries well. Stem and slice them. Drizzle them with a bit of honey (1-2 tsp), stir and let them sit for 5-10 minutes.
Take a thick-ish slice of your yummy bread and toast it just enough to warm through. Slather on a generous swoosh of sweetened mascarpone. Pile the berries and their accumulated juices on as high as your heart desires. Drizzle with some balsamic vinegar. Dig in!
Notes
Nutrition values are very approximate and will vary based on the size of the slice of bread you choose. For reference, this is based on a 185 calorie slice.
No mascarpone? No problem! Mix together 8 oz of softened cream cheese with ¼ cup of heavy whipping cream. Mix until well combined. Your "mascarpone" is ready to use!