Recipe

Crostini With Creamy Ricotta And Chorizo Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago 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. Prep:600m Cook:30m Servings:6	Lunasea
	ricottacheese evoo rusticbread garlic redonion balsamicvinegar chorizo tarragon parsley frise

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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

Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight (about 10-12 hours).

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.

Preheat a grill pan.

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.

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.

Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.

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.

Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions.

Drizzle with the reduced balsamic vinegar and serve.

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Comments

nlo209 1 year, 8 months ago said:
Looks great...I love appetizers

minitindel 1 year, 8 months ago said:
LOOKS GOOD ILL BOOKMARK THIS THANKS

danadooley 1 year, 8 months ago said:
Sounds wonderful though the prep time did give me a jolt - BEFORE I read the blurb lol Thank you for sending this, we do seem to have such similar tastes ;)

bluewaterandsand 1 year, 8 months ago said:
Sounds so delicious!You must be a great cook!

marky90 1 year, 8 months ago said:
Fabulous, Fabulous Vickie! Chorizo is a great meat to cook with! When I lived in Laguna Beach, it was a staple in our food.!!! You have it going on!
Marky

marky90 1 year, 8 months ago said:
P.S -Check out my Grilled hamburger pic. Are you droolin' yet!
Hugs

ruskingirl 1 year, 8 months ago said:
This sounds heavenly!! Can't wait to try. You go girl...

seh0625 1 year, 8 months ago said:
i love this dish.

linda2230 8 months, 1 week ago said:
Mmmmmmmm, spicy, creamy, crunchy from the toast and the mix of herbs and spices all look wonderful to me. I am saving and will try. "5" from me and will click on "Yeah" for does this look good my friend. ;o) ~~~Judy~~~

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