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Blueberry Mascarpone Dip with Cinnamon Tostada Recipe

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This recipe for Blueberry Mascarpone Dip with Cinnamon Tostada is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces mascarpone cheese (about 1 1/2 cups)
2-4 Tbsp confectioner’s sugar (to taste)
1 cup blueberries (fresh or frozen/defrosted)*
4 7-inch tortillas (white or whole wheat)
2 Tbsp light brown or white sugar
¼ tsp cinnamon
2 Tbsp butter (room temperature)
*Can also use raspberries, blackberries, or chopped strawberries
Directions:
Directions:
Place mascarpone in a stand mixer fitted with a whisk attachment, add confectioner’s sugar and whip on low speed until smooth, about 30 seconds. Increase speed to high and beat until stiff peaks form, about 3 minutes. Mix in blueberries by hand.
Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) (Alternate: bake in preheated 400 degree oven 8-10 minutes). Cut each tortilla into wedges.
Serve dip in small bowl with tostada wedges for dipping
Personal Notes:
Personal Notes:
Inspired by a dish served by Patty at book club

 

 

 

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