Recipes Appetizers Hors d'oeuvres Bruschetta + Crostini Crostini with Creamy Ricotta and Chorizo 5.0 (3,105) Add your rating & review The Food "Chorizo is so underused," says Shea Gallante. Here, he uses the spicy Spanish sausage in a savory crostini topping. More Recipes with Sausage By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 1 cup fresh ricotta cheese 3 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper Six 1/2-inch-thick slices of Italian peasant bread 2 small garlic cloves, 1 minced 1/4 small red onion, thinly sliced 6 tablespoons balsamic vinegar 1 small dry chorizo (about 3 ounces), thinly sliced 1 tablespoon chopped tarragon 1 tablespoon chopped parsley 1 small head of frisée, tender white and light green leaves only Directions 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. 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. 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. 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. 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. Suggested Pairing Pair spicy chorizo with a fruity red, like one from Greece's Nemea region, or a full-bodied white, such as a Chardonnay from Burgundy. Rate it Print