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Chef Rhys Lewis' mother's recipe for tomato
conserve served with mascarpone topped crostini.
and My Mother's Tomato Conserve
1/2 cup clarified butter*
24 slices French baguette, thinly sliced
6 cups fresh tomatoes, blanched and peeled, in 1/2-inch dice
4 cups granulated sugar
2 True Ceylon Cinnamon sticks
1 tablespoon whole cloves
2 lemons, in 1/4-inch dice
1 orange, in 1/4-inch dice
- For Final Preparation:
1 pound (2 cups) mascarpone cheese, at room temperature
12 small cilantro sprigs
- Preheat oven to 350°F (175°C).
- 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
Makes 6 servings.
*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.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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