Lemon Ricotta, Mushroom & Pesto Crostini
Serves 6, Prepared by Chef Partner Daniel Graves
- 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
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
- 2 ½ cups Milk
- ½ cups Heavy cream
- 1 tsp. Lemon zests
- 1 Tbsp. White vinegar
- ½ tsp. Kosher salt
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
- 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)
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
- 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
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.