RECIPE

© Marcus Nilsson

Crostini with Creamy Ricotta and Chorizo

• Recipe by Shea Gallante

The Food “Chorizo is so underused,” says Shea Gallante. Here, he uses the spicy Spanish sausage in a savory crostini topping.

The Wine Pair spicy chorizo with a fruity red, like the 2004 Haggipavlu Nemea, or a full-bodied white, such as the 2005 Le Meurger Bourgogne Chardonnay.

• Staff Favorite

Ingredients

1. 1 cup fresh ricotta cheese
2. 3 tablespoons extra-virgin olive oil, plus more for brushing
3. Salt and freshly ground pepper
4. Six 1/2-inch-thick slices of Italian peasant bread
5. 2 small garlic cloves, 1 minced
6. 1/4 small red onion, thinly sliced
7. 6 tablespoons balsamic vinegar
8. 1 small dry chorizo (about 3 ounces), thinly sliced
9. 1 tablespoon chopped tarragon
10. 1 tablespoon chopped parsley
11. 1 small head of frisée, tender white and light green leaves only

Directions

1. Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl. Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
2. Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
3. In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar. Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
4. In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
5. Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.