Slice Of Summer Tomato Sandwich With Smoked Fish And Basil-Mascarpone
- Basil-Mascarpone "Schmear"
- 4 ounces mascarpone cheese
- 1/2 cup basil leaves, loosely packed
- 1 tablespoon fresh parsley
- 1 teaspoon your best balsamic vinegar
- 1/2 teaspoon fresh lemon juice
- Open Face Sandwich
- 4 slices of artisan bread
- 1-2 ripe heirloom tomatoes
- 4 small pieces of smoked fish (I used Duck Trap smoked mackerel)
- salt and pepper
- 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.
- To 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.
basil, mascarpone cheese, basil, parsley, balsamic vinegar, lemon juice, sandwich, bread, tomatoes, fish, salt
Taken from food52.com/recipes/6040-slice-of-summer-tomato-sandwich-with-smoked-fish-and-basil-mascarpone (may not work)