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Author Notes: Can't get enough basil! This recipe invites mascarpone and smoked fish to join the archetypal basil- tomato pairing. First make the mascarpone schmear and refrigerate for at least 8 hours for the flavors to develop The bread in the photo is an asiago cheese pugliese, but I hope to try this again with a dark rye or multi-grain loaf. - AppleAnnie
Serves 4 sandwiches
- 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.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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