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
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

FSD Resources