Crostini With Creamy Ricotta And Chorizo |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You might want to chop the chorizo to make an easier eat, but I made it sliced and it rocked. The big prep time is for draining your ricotta overnight - so plan ahead. Enjoy. Food & Wine. Ingredients:
1 cup fresh ricotta cheese |
3 tablespoons extra-virgin olive oil, plus more for brushing |
salt and freshly ground pepper |
six 1/2-inch-thick slices of italian peasant bread |
2 small garlic cloves, 1 minced |
1/4 small red onion, thinly sliced |
6 tablespoons balsamic vinegar |
1 small dry chorizo (about 3 ounces), thinly sliced |
1 tablespoon chopped tarragon |
1 tablespoon chopped parsley |
1 small head of frisée, tender white and light green leaves only |
Directions:
1. Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight (about 10-12 hours).
2. Discard the liquid in the bowl. Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
3. Preheat a grill pan.
4. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
5. In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar.
6. Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
7. In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
8. Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions.
9. Drizzle with the reduced balsamic vinegar and serve.
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