BOB Recipe: Mascarpone-Fontina Fondue Sauce

from:  Belgioioso Cheese, Inc.
Product:  Mascarpone Cheese

I would normally just use Philly cream cheese instead of Mascarpone cheese for tiramisu.  My baker friend Erika mentioned she uses Mascarpone cheese for the cream cheese frosting on red velvet cakes, “It makes a big difference!”.  I haven’t tried it yet, but I know now where to buy a good quality mascarpone cheese.  Found this recipe card when I recently shopped at Jewel-Osco.

This sauce will be great with sauteed broccoli and ham or with penne pasta or linguine.

Mascarpone-Fontina Fondue Sauce

3/4 cup dry white wine (I’d use Riesling wine)
2 teaspoons minced garlic
4 oz. mascarpone cheese
1 cup half & half cream (I’d use heavy whipping cream)
8 oz. Fontina cheese, shredded
3/4 teaspoon salt
1/4 teaspoon white pepper (I’d use black pepper)


In a saucepan, bring wine to a boil and add minced garlic.  Boil mixture until reduced to 3 tablespoons (or 1/4 cup).  Turn down the heat and add mascarpone cheese and stir until melted.  Add half and half cream and heat until almost boiling.  Remove pan from heat.

Add shredded fontina cheese slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended.  If needed, return pan to low heat to melt the cheese.  Remove from heat and season with salt and pepper.  Stir well before using.  If made ahead, refrigerate fondue in covered storage container.

Toss this suace with your favorite pasta and sauteed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entree.

Yummm, typing this makes me want to rush to the store and grab a tub of mascarpone cheese and use half for the pasta sauce and remaining half to frost a red velvet layer cake.

And may I add that Belgioioso Cheese, Inc hails from Wisconsin (if you are a big fan of the Packers, then this info is for you).


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