photo by Jennifer May
makes 1¾ cups
3/4 cup braunschweiger, good-
quality purchased or home
made (pictured above, recipe in The New
Midwestern Table)
2 tbsp. salted butter, at room
temperature
3/4 cup mascarpone cheese

aged balsamic vinegar or
saba (reduced grape must),
for drizzling
freshly cracked black pepper
grilled bread or crackers,
for serving
In a medium bowl, mix together the braunschweiger and butter, and paddle with a rubber spatula until very smooth and well combined. Add the mascarpone and mix well. Using the rubber spatula, push the mousse mixture through a fine-mesh sieve into a bowl. To serve, transfer the mixture to a serving bowl and garnish with a drizzle of aged balsamic vinegar and a sprinkling of cracked black pepper. Serve with crackers or grilled slices of bread.
Recipe reprinted from the New Midwestern Table: 200 Heartland Recipes. Copyright © 2013 by Amy Thielen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.