Lemon Ricotta, Mushroom & Pesto Crostini

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Posted: Tuesday, January 7, 2014 12:15 pm | Updated: 11:28 am, Wed Jan 8, 2014.

Lemon Ricotta, Mushroom & Pesto Crostini

Serves 6, Prepared by Chef Partner Daniel Graves

Ingredients:

  • 6 ea. Parmesan crostinis
  • 6 oz. Lemon Ricotta cheese (recipe below)
  • 6 oz. Cedar roasted mushrooms (recipe below)
  • 6 tsp. Basil Pepita pesto (recipe below)
  • 3 oz. Sun-dried tomatoes in oil, jar
  • 6 pinches micro greens

Instructions:

1. Crumble 1 oz. of ricotta evenly over each crostini.

2. Microwave the mushrooms for 10 seconds to take the chill off then spread 1 oz. evenly over the cheese.

3. Place 1 tsp. of the pesto evenly over the mushrooms on each crostini.

4. Drain the sun-dried tomatoes then sprinkle the plate with the sun dried tomatoes and micro greens.

 

Lemon Ricotta Cheese

Serves 6

Ingredients:

  • 2 ½ cups Milk
  • ½ cups Heavy cream
  • 1 tsp. Lemon zests
  • 1 Tbsp. White vinegar
  • ½ tsp. Kosher salt

Instructions:

1. Heat milk and cream in a pot to 190°; make sure not to boil over the liquid.

2. Remove from heat and add the lemon zest using a microplane or small holes on a box grater with the vinegar and salt.

3. Stir with a rubber spatula constantly while curd begins to form for 30 seconds.

4. Cover the pot with a lid and let stand about 30 minutes un-touched.

5. Place a fine mesh strainer in a container then carefully scoop out the curd using a skimmer basket then pour into the strainer.

6. Pour all remaining curd from the pot through the skimmer basket then place into the strainer. Let drain well about 3 hours in the refrigerator. Reserve

Pepita Pesto

Serves 6

Ingredients:

  • 6 Leaves Fresh basil rough chopped
  • 1/2 tsp. Minced garlic
  • ½ oz. Grated parmesan cheese
  • Pinch white pepper
  • 1 ½ tsp. Lemon juice
  • 4 Tbsp. Olive oil
  • 1 oz. wt. Pepitas (small roasted pumpkin seed)

Instructions:

1. Add basil, garlic, parmesan cheese, pepper, lemon juice, oil and Pepitas in the Robot Coupe.

2. Pulse for 30 seconds scrape the sides of the bowl with a rubber spatula then pulse until smooth 30 seconds.

3. Place into a container.

Cedar Roasted Mushrooms

Yields 9oz.

Ingredients:

  • 4 ea. cedar planks 8”-9” x 6”
  • as needed water
  • 2 Tbsp. minced basil
  • 1 Tbsp. minced rosemary
  • 1 ½ Tbsp. extra virgin olive oil
  • 3 each garlic cloves
  • 1 tsp. black pepper
  • 1 tsp. Kosher salt.
  • 1/2 lb. button mushrooms
  • 1/2 lb. portobello mushrooms
  • 1/4 lb. shiitake mushrooms

Instructions:

1. Cover wood planks with cold water with a weight on top so they are submerged for 1 hour.

2. Remove the stems on the basil and rosemary then mince and place into a mixing bowl.

3. Place the olive oil in a mixing bowl with rough chopped garlic, black pepper and salt. Mix well and reserve.

4. Slice button mushrooms 1/2” thick and place into the mixing bowl with seasoning. Remove the stem on the Portobello mushrooms then with a spoon scrape out the gills on the bottom side and discard.

5. Cut mushroom 1/2” thick julienne pieces, add to the mixing bowl. Remove stems on the shiitake mushrooms then cut into 1/2” wide slices, add to the mixing bowl.

6. Toss all ingredients well. Drain cedar planks then set 2 on a half sheet pan then spread the mushroom mixture evenly on the wood. Cover with the 2 remaining pieces of wood then bake in a 400° oven for 12-15 minutes or until mushrooms are tender. Pull and cool then place in a container.

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