Wisconsin Mascarpone Crostini and Tomato Conserve

Menu Part: 
Appetizer
Cuisine Type: 
Italian
Serves: 
12

Chef Rhys Lewis created this recipe which couples sweet and creamy Wisconsin Mascarpone with his mother’s beloved conserve.

Ingredients

Crostini:
1/2 cup clarified butter*
24 slices French baguette, thinly sliced

Conserve:
6 cups fresh tomatoes, blanched and peeled, in 1/2-inch dice
4 cups sugar
2 True Ceylon Cinnamon sticks
1 tablespoon whole cloves
2 lemons, in 1/4-inch dice
1 orange, in 1/4-inch dice

Final Preparation:
1 pound (2 cups) mascarpone cheese, at room temperature
12 small cilantro sprigs

Steps

Preheat oven to 350°F.

Warm the clarified butter and pour it onto a jelly roll pan. Dip the top side of each slice of the bread in the butter and place unbuttered side down on baking sheets. Bake for 7 to 10 minutes, until golden brown and crisp. Remove. Cool on racks.

For the conserve, combine the tomatoes, sugar, cinnamon, cloves, lemon and orange in a noncorosive saucepan. Simmer gently for 30 minutes. Drain, reserving juice.

Place the juice in a heavy-bottomed saucepan and reduce by half. Pour over the tomato mixture. Chill.

The conserve may be made in advance.

To serve, using a pallet knife, spread an equal portion of mascarpone cheese on each of the crostinis. Spoon equal portions of the Tomato Conserve on each one. Arrange two crostini on each of 12 plates and garnish each with a sprig of cilantro.

*To clarify the butter: Melt the butter over medium heat. Stir without allowing it to boil. The butter will form three layers: milk solids on top, clarified butter in the middle, and milk solids on the bottom. As the butter continues to warm, skim off the top layer and discard. Carefully pour off the clear melted butter into a separate container and discard any remaining milk solids.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources