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

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources