by AppleAnnie
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my 15 recipes »
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AppleAnnie's Notes:
Expand4 ounces mascarpone cheese Ask a question about this ingredient
1/2 cup basil leaves, loosely packed Ask a question about this ingredient
1 tablespoon fresh parsley Ask a question about this ingredient
1 teaspoon your best balsamic vinegar Ask a question about this ingredient
1/2 teaspoon fresh lemon juice Ask a question about this ingredient
4 slices of artisan bread Ask a question about this ingredient
1-2 ripe heirloom tomatoes Ask a question about this ingredient
4 small pieces of smoked fish (I used Duck Trap smoked mackerel) Ask a question about this ingredient
Cut the basil into small shreds, and the parsley into small snips. Process the herbs, mascarpone, balsamic, and lemon juice in a mini-prep or food processor until the leaves are pulverized and all ingredients are well blended. Cover and refrigerate for 8 hours or overnight for the flavors to develop. It doesn't taste like much before the long refrigeration, but the chilling works wonders.
Ask a question about this stepTo assemble the sandwich, slather the bread with the basil-mascarpone "schmear." Next, layer on a few small pieces of smoked fish, and top with a generous slice of heirloom tomato. Sprinkle a little salt and pepper on the tomato and the slice of summer sandwich is complete.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
