-
Notifications
You must be signed in to change notification settings - Fork 0
/
Copy pathcrostini
139 lines (98 loc) · 2.79 KB
/
crostini
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
3 Crostini
Ingredients
35g Fresh Basil
10g Pine Nuts
50g Parmigiano Reggiano
1 Sardine Filet, canned in olive oil
200g Mushrooms, minced
45g Kalamata Olives, minced
2-3 Cloves Garlic, minced
75ml Olive Oil
1 Bunch Fresh Oregano
Dried Figs, thinly sliced
Honey
1L Whole Milk
100ml Heavy Cream
30ml White Vinegar
Directions
For the Pesto
Into a Food Processor add 10g pine nuts, 25g Parmigiano Reggiano, 35g Basil, a few pinches of salt, and 75ml of extra virgin olive oil. Puree until a smooth paste forms. Taste and add oil, salt or parm to adjust consistency and seasoning.
For the Ricotta
In a saucepan, slowly heat 1L of whole milk and 100ml of cream to 90°C/195°F, stirring occasionally.
As soon as that temperature is reached, stir in 20ml of white vinegar, remove the pot from the heat, and let sit for 15-20min.
After that time, the curds should have separated from the whey.
Pour the contents of the pot through a strainer, and let strain for 15-60min. The longer it sits, the firmer it will be.
Note that it will firm up when refrigerated.
Transfer to a container, season with salt, mix, and refrigerate until needed (or eat right away).
For the Mushroom Tapenade
Add 200g of minced mushrooms to a saucepan along with 50ml of water.
Simmer, stirring, until the water is evaporated, then add 30ml of olive oil.
Add 1-2 cloves of minced garlic, and a few leaves of fresh oregano, and sauté until fragrant.
Add 45g minced kalamata olives, season with pepper, and sauté for 5min.
Transfer to a container and refrigerate until needed. Optionally puree in a food processor along with extra olive oil for a smoother texture.
Assembling the Crostini
Slice a baguette along the bias, into 1cm slices.
Brush with olive oil and toast until golden.
Top a few with a few tablespoons of pesto, a canned sardine filet, and some freshly grated parmigiano reggiano.
Top a few with olive tapenade, an oregano leaf, and some freshly grated parmigiano reggiano.
Top the remaining crostini with fresh ricotta, thinly sliced dried figs, and a drizzle of honey.
Sardines & Pesto
INGREDIENTS
1 Can Sardines in Olive Oil
1 Bunch Basil
1/2C Pignoli
1/2C Parmigiano Reggiano
Olive Oil
Ricotta Fichi e Miele
INGREDIENTS
Dried Figs
Honey
Milk
Vinegar
Olive Mushroom Tapenade
INGREDIENTS
Olives
Mushrooms
Garlic
Olive Oil
Oregano
MISE
Show Basil
Show Pignoli
Slice Bread
Slice Figs
Grate Parm
Dice Mushrooms
Mince Garlic
Pit Olives
Show Sardines
COOK
Food Processor
Add Basil
Add pignoli
Add parm
Add Salt
Add oil
Blend
Explain real ricotta vs fresh milk ricotta
Viking Pot
1/2gal/2L Milk
200ml Cream
Salt
Bring to 195F/90C
Add vinegar
Kill heat
let sit 15min
Strain for 20min
SUBSCRIBE
Skillet
Saute mushrooms in water
Add oil
Add garlic
Add oregano
Transfer to food processor
Add olives
Add parmigiano
Add Oil
Pulse
Assemble Crostini