Blackberry Mascarpone Flatbread
2 cup Blackberry Reàl
1 ½ teaspoons active dry yeast
½ teaspoon honey
½ teaspoon sugar
1 cup warm water
2 cups all-purpose flour, plus more for rolling
2 teaspoons sea salt
2 teaspoons olive oil
2 cups mascarpone, at room temperature
1 Tablespoon butter, at room temperature
1 pint fresh blackberries
1 teaspoon sea salt
Fresh mint, for garnish
Make the flatbread: Place yeast, honey, sugar, and warm water in a small bowl, and mix well. Let sit at room temperature for 5 minutes, until bubbly.
In a separate mixing bowl, combine flour and salt. Make a well in the flour. Slowly add the yeast mixture to the well, and mix thoroughly with your hands.
Place the dough on a wooden board lightly dusted with flour. Knead with your hands until smooth, about TK minutes. Form the dough into a ball. Grease a large bowl with the oil, then add the dough. Cover with plastic wrap and let sit in a warm area for 1 hour, until doubled in size.
Preheat the oven to 500ºF. Cut the dough into 6–8 pieces. Roll each out to a ¼-inch thickness.
Combine the mascarpone and Blackberry Reàl; set aside.
Place flatbreads on a baking sheet. Spread 1 teaspoon butter on each dough, and bake for 3 minutes.
Spread 1/4 cup of the cheese mixture onto each dough and bake an additional 3 minutes.
Top with fresh blackberries and a sprinkle of sea salt, and serve garnished with fresh mint.
Blackberry Reàl is a flavor experience you won’t want to miss! Made with Marion blackberries from Oregon, this rich berry flavor is bold and juicy and promises to bring the perfect flavor and color to your blackberry recipes!