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Maple Mascarpone has a ‘cream’like consistency and is best eaten fresh. Traditionally served in the Italian dessert Tiramisu is also delicious with fresh fruits, berries or served with cake. Once opened its best to consume within 3 days.
Mascarpone has a ‘whipped cream’ consistency, clean acid flavour and is best eaten fresh.

Avocado Mascarpone on Smoked Salmon with Crostini
Serves: 6

250g Australian Mascarpone or Cream Cheese
2 teaspoons capers, chopped
1 tablespoon snipped chives
1/2 teaspoon grated lemon rind
lemon juice, to taste
salt and white pepper, to taste
200g smoked salmon, chopped
1/2 avocado, diced
extra chives, for garnish
4 long bread rolls
100g butter, melted

Mix the mascarpone until softened and gently fold in the capers, chives, lemon rind, juice and season to taste. Reserve half the smoked salmon slices and chop the rest. Gently fold the chopped salmon and avocado into the mascarpone mixture. The spread should be fairly chunky, rather than smooth. Refrigerate until required. Arrange 2-3 smoked salmon slices on each plate, place a spoonful of mascarpone in the centre. Sprinkle with black pepper, snipped chives and serve with Crostini.
Crostini Cut the bread rolls into 5mm slices and arrange on a grill tray. Brush with melted butter and grill until golden. Turn over, brush with butter and grill until golden on the second side. Store in an airtight container until required.