Fava Bean Bruschetta
Wild Mushroom Bruschetta
For Bruschetta:
1 sourdough baguette, cut in 3/8" slices
2 cloves garlic, minced
1/2 stick (4 Tbsp) unsalted butter
1/8 tsp black pepper
2 tsp parsley, finely chopped
Preheat oven to 350 degrees. In a stainless steel pan, melt butter with garlic and black pepper. Add chopped parsley. Place bruschetta on a sheet pan and brush with garlic butter mixture. Bake bruschetta until slightly browned and crispy. Reserve.
For Ricotta Topping:
2 cups ricotta dolce
1/4 Cup extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp fresh ground white pepper
In a stainless steel bowl, whip ricotta dolce, olive oil, salt and pepper until smooth and creamy. Set aside.
For Fava Bean Topping:
2 c. fresh fava beans, peeled and cut in half if small or into fourths if large
1/4 c. extra-virgin olive oil
1 T. zest from one lemon
2 T. juice from one lemon
1/2 tsp kosher salt
1/8 tsp fresh ground black pepper
Gently heat 1/4 c. olive oil in a small saucepan. Remove from heat and add lemon zest and juice. Let stand for at least 1/2 hour and up to 2 hours. Bring 6 quarts water to boil in a stockpot. Add 2 quarts cold water and 2 cups ice to a large bowl. Add 1/4 cup kosher salt to boiling water. Blanch fava beans in salted, boiling water for about one minute. Drain and transfer to ice water bath. Drain again and shake until nearly dry. In a medium bowl, toss fava beans with 3 tablespoons lemon-oil mixture. Add salt and black pepper. Taste and adjust seasoning, if necessary.
To assemble bruschetta:
1/2 c. freshly shaved Grana Padano cheese
Top each slice of toasted bread with 1 rounded tablespoon of the ricotta mixture, then top with 1 rounded tablespoon of the fava bean mixture. Drizzle each piece with about 1/4 tsp. lemon oil. Garnish with shavings of Grana Padano; serve bruschetta at room temperature.
For Crostini:
32 crostini; Sourdough baguette cut in 3/8" slices
2 cloves garlic, minced
1/2 Stick Unsalted Butter
1/2 tsp fresh thyme
1/8 tsp black pepper
2 tsp parsley, finely chopped
In a stainless steel pan, melt butter with garlic, fresh thyme and black pepper. Add chopped parsley. Place crostini on a sheet pan and brush with garlic butter mixture. Place in a 350 degree oven until slightly brown and crispy. Reserve.
For Ricotta Topping:
2 Cups Ricotta Dolce
1/4 Cup Extra Virgin Olive Oil
1/2 tsp kosher salt
1/8 tsp fresh ground white pepper
In a stainless steel bowl, place ricotta dolce, olive oil, salt and pepper and whip until smooth and creamy. Place 1 TBL of ricotta mixture on each crostini.
For Mushrooms:
8 oz Medium White Mushrooms, cut in 1/4 ths
8 oz Oyster Mushrooms, cut or pulled into small 1/4" slices.
8 oz Crimini Mushrooms, cut in 1/4 ths or 1/8 ths depending on size
6 oz Wild Mushrooms; chanterelle, lobster, morel, hedgehog, etc, cut into small 1/4" slices.
1/2 cup Oil (canola or olive oil canola blend)
1/2 cup Marsala Wine
4 TBL Unsalted Butter
2 TBL Extra Virgin Olive Oil (For Garnish)
1/2 Cup Fresh Basil, torn in small pieces for garnish
Mix mushrooms together well. In two separate batches, in a hot stainless steel pan, sauté one batch of mushrooms in 1/4 cup of oil until brown and deglaze with 1/4 cup Marsala wine. Season with salt and pepper to taste, pull off flame and toss in 2 TBL butter. Repeat process with other batch of mushrooms and place over the crostini, garnish with a few drops of Extra Virgin Olive oil and fresh torn basil.
If your sauté pan is small, you may have to do this in 3-4 batches.
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