1 pound (2 cups) mascarpone cheese, at room temperature

12 small cilantro sprigs Cooking directions: Preheat oven to 350 F.

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 of cilantro.

*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.

Wisconsin Ricotta Gnocchi And Aged Cheddar Gratin

By Chef Rhys Lewis Servings: 6 Ingredients: Gnocchi:

1 1/2 cups all-purpose flour Dash of nutmeg Kosher salt, to taste

1 1/2 cups Wisconsin Ricotta cheese

2 eggs

2 tablespoon unsalted butter Cheddar Sauce:

3/4 cup milk

1 teaspoon garlic, peeled and finely chopped

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1 tablespoon grappa or vodka, optional

4 cups (1 pound) Aged Wisconsin Cheddar, shredded (aged 2 years or more)

2 cups (8 ounces) Wisconsin Fontina cheese, shredded

1/4 cup dry bread crumbs

2 tablespoons parsley, finely chopped Cooking directions:

Gnocchi: In a mixing bowl, stir together flour, nutmeg and salt. Add Ricotta and eggs. Mix gently with a wooden spoon until the ingredients are just incorporated.

Portion the gnocchi using two teaspoons. Using a teaspoon of dough for each gnocchi, form 80 to 90 little football-shaped quenelles.

In a non-stick skillet, melt butter over medium heat; sauté the gnocchi until golden brown; stirring and turning frequently. Add more butter, if necessary to prevent sticking.

Remove from heat; keep warm.

Cheddar sauce: Heat milk in a heavy-bottom saucepan. Add garlic and grappa; blend. Using a wooden spoon, stir in Cheddar and Fontina over low heat, stirring in one direction, until cheese is melted and smooth. Do not allow mixture to boil.

Final preparation: Preheat broiler. Stir together gnocchi and Cheddar sauce to coat. Pour into a casserole dish and sprinkle with bread crumbs and parsley. Place under broiler to brown for 1 to 2 minutes.

Serve immediately.

Wisconsin Cheese Tart With Apple-Walnut Salad

By Chef Rhys Lewis Servings: 12 Ingredients: Tart:

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary leaves

8 eggs

2 cups heavy cream

1 cup (4 ounces) Grand Cru® or ther Wisconsin Gruyère cheese

1/4 cup (about 2 ounces) Creamy Gorg® or other Wisconsin Gorgonzola Cheese, crumbled

1 (16-ounce) box phyllo dough 4 ounces clarified butter Salad:

1/8 cup extra-virgin olive oil

1/8 cup aged balsamic vinegar Turbinado sugar, to taste

12 ounces mixed baby salad greens 1/4 cup black walnuts

3 Gala apples, cored and finely sliced Kosher salt and pepper, to taste