Truffled Crostini

Last week, I had the revelation that I didn’t have a go-to for homemade ricotta. If you’ve never had it, it’s one of those things that once you have it, you can’t go back to the processed kind. It has a really smooth, creamy consistency and it’s perfect when you’re looking for a cheese that isn’t going to overwhelm you with flavor. Alas, I found it at my usual cheese monger at Aspen Marketplace. I also have the good fortune of having Balthazar baguettes available at my local market, they're amazing. I topped the baguette and ricotta with sauteed shiitake mushrooms, white truffle oil, garlic, and herbs. It was the perfect combination. If you can't find truffle oil, feel free to use regular olive oil in its place.

Truffled Crostini
Yield: 12 Servings

1 baguette, sliced
1 tbsp olive oil
1 lb shiitake mushrooms, stems removed & sliced
2 cloves garlic, sliced
2 tbsp truffle oil
1 cup ricotta
1 tbsp parsley, minced
kosher salt
ground black pepper

Preheat your oven to 375 degrees. Place the sliced baguette out on a sheet pan, drizzle it with olive oil and sprinkle it with a bit of salt and pepper. Toss them all together and lay them out into one even layer. Place the sheet pan into the oven for 7-10 minutes, or until the tops are slightly golden.

In a saute pan over medium heat, place the truffle oil. Allow it to heat for a minute, then throw in the sliced shiitake mushrooms, the sliced garlic cloves, and a bit of salt and pepper. Allow them to cook for a total of 10 minutes, turning them once every minute or two.

Remove the crostini from the oven and allow them to cool. Once cooled, place a layer of the fresh ricotta on each one, then top it with the truffled mushrooms, and a sprinkle of chopped parsley. Enjoy!

No comments:

Post a Comment