Crostini With Creamy Ricotta And Chorizo
From lunasea 16 years ago
- 30 minutes to make
- Serves 6
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 shopping list
- 3 tablespoons extra-virgin olive oil, plus more for brushing shopping list
- salt and freshly ground pepper shopping list
- Six 1/2-inch-thick slices of Italian peasant bread shopping list
- 2 small garlic cloves, 1 minced shopping list
- 1/4 small red onion, thinly sliced shopping list
- 6 tablespoons balsamic vinegar shopping list
- 1 small dry chorizo (about 3 ounces), thinly sliced shopping list
- 1 tablespoon chopped tarragon shopping list
- 1 tablespoon chopped parsley shopping list
- 1 small head of frisée, tender white and light green leaves only shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
LOOKS GOOD ILL BOOKMARK THIS THANKS
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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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 ;)
danadooley
in Singapore loved it
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Sounds so delicious!You must be a great cook!
bluewaterandsand
in GAFFNEY loved it
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