Mornings can truly be the worst.

What is it about Monday mornings that put an ache in your head and a sigh on your breath?

For me, I am definitely not a morning person. I am that person who becomes most productive after 12pm. When my alarm clock starts beeping at 8am, I want to take a sledge hammer to it. The amount of times I hit snooze in a single morning is too numerous to count. I actually set my alarm an hour before I need to be up so I have a buffer to hit the snooze button five or six times. True fact. However, in developing this strawberry compote and honeyed mascarpone over toast recipe, I have discovered the cure to my loathing of early mornings.

This is seriously the easiest morning-on-the-go recipe! The compote and mascarpone can be made the night before so they’re ready in the AM.

If you’ve never had mascarpone, it’s a cheese you need to get to know.

Mascarpone is an Italian cheese in which cream coagulates (or curdles) when an acid is introduced and heated (i.e. lemon juice). Classically used in tiramisu, where it is sandwiched in between layers of espresso-drenched ladyfingers, mascarpone has plenty of other culinary uses as well, such as stuffed in pastas or, in this case, spread over a warm piece of toast.

Spring is just around the corner!

So I thought making use of the incoming pints of fresh strawberries was an excellent idea. The sweetness from the compote pairs beautifully with the tartness from the mascarpone cheese. I added the cream cheese to balance out the mascarpone flavor to give it a deeper sense of “breakfast” taste. This recipe is perfect over toast or on warm bagels. Pair it with a cup of freshly brewed coffee and it is sure to get you and your family out the door!


  • 3 cups strawberries, sliced
  • 1/3 cup white sugar
  • 1 ½ tablespoons honey
  • Juice and zest of one lemon
  • Pinch of salt
  • ¼ teaspoon cinnamon


  • 4 oz. mascarpone cheese
  • 1x 8 oz. block cream cheese, softened  
  • 2-3 tablespoons honey 
  • 1 tablespoon confectioners’ sugar (optional)


For the strawberry compote. In a medium sauce pan, stir together the strawberries, sugar, honey, lemon juice, zest, salt, and cinnamon. Cook over medium heat until berries begin to break down and a thickened sauce begins to form, about 8-12 minutes. Take off the heat and allow the mixture to cool before transferring to an airtight container. Refrigerate until needed.

For the honeyed mascarpone. In a medium size mixing bowl, beat together the cream cheese and mascarpone cheese until smooth and combined. Beat in the honey and optional confectioners’ sugar until well incorporated. Serve immediately or transfer to an airtight container and store in the refrigerator.

Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.