Number of Servings: 12
Mascarpone Crostini:
1/2 cup clarified butter
1 pound Wisconsin mascarpone cheese, room temperature
24 slices French bread, sliced thinly
12 sprigs micro cilantro, for garnish
Tomato Conserve:
11/2 quart tomatoes, blanched and peeled, diced 1/2 inch x 1/2 inch
4 cups sugar
2 each cinnamon sticks (Ceylon true cinnamon)
1 tablespoon whole cloves
1 each lemon
1 each orange
For the Crostini:
Warm the clarified butter and pour it out on a baking sheet. Dip each thin slice of French bread in the butter and lay on a baking pan. Bake at 350 degrees F for 7 to 10 minutes or until golden brown and crisp. Remove and allow to cool to room temperature. Reserve.
For the Tomato Conserve:
This step may be done in advance. Combine the peeled diced tomatoes with the sugar, cinnamon, cloves, lemon, and orange and bring to a gentle simmer. Cook 30 minutes over low heat and use a slotted spoon to drain off any extra juices in a heavy bottom saucepot. Reduce the strained juice by half and pour over the tomatoes. Reserve chilled.
Final Presentation:
Using a pallet knife, spread an equal portion of the room temperature mascarpone cheese on each of the crostinis. Then spoon an equal portion of the tomato conserve on each one. Arrange two crostini on each plate and garnish with the sprigs of micro cilantro.
Recipe by Chef Rhys Lewis