Recipes The Farmer's Plate Be the first to rate & review! Chef Suzanne Goin calls this "a vegetable antipasto through a Southern California lens." It features roasted vegetables, burrata (cream-filled mozzarella) and the Middle Eastern walnut dip muhammara. Plus: More Appetizer Recipes By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Peggy Wong Total Time: 1 hrs Yield: 6 Ingredients Chickpea Puree 2 cups canned chickpeas, rinsed and drained 1 tablespoon tahini 1 garlic clove, crushed 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/2 cup extra-virgin olive oil Kosher salt Freshly ground black pepper Muhammara 2/3 cup walnuts 1/8 teaspoon ground cumin 1/4 cup plus 2 tablespoons extra-virgin olive oil Half of a 1/4-inch-thick slice of whole wheat bread 3/4 cup drained piquillo peppers 1/2 teaspoon pomegranate molasses (optional) 1/2 teaspoon fresh lemon juice 1/4 teaspoon kosher salt, plus more for seasoning Pinch of cayenne pepper Freshly ground black pepper 6 ounces burrata cheese or buffalo mozzarella, cut into 6 equal pieces, for serving Grilled peasant bread and roasted vegetables such as carrots, fennel and red onions, for serving Directions Make the Chickpea Puree In a food processor, pulse the chickpeas, tahini, garlic, cayenne and cumin until finely chopped. With the machine on, drizzle in the oil and puree until smooth. Transfer to a bowl; season with salt and pepper. Wipe out the processor. Make the Muhammara Preheat the oven to 375°. Toast the walnuts in a pie plate for 5 to 7 minutes, until lightly golden and fragrant. Let cool completely, then transfer the walnuts to the food processor. Meanwhile, in a small skillet, toast the ground cumin over moderately low heat, stirring, until fragrant, about 2 minutes. Scrape the cumin into the processor. Heat 2 tablespoons of the olive oil in the skillet. Add the bread and cook until golden and crisp on both sides, 3 to 4 minutes. Tear the bread into small pieces and add it to the processor. Add the piquillos, pomegranate molasses, lemon juice, 1/4 teaspoon of salt and the cayenne pepper. With the machine on, drizzle in the remaining 1/4 cup of olive oil and 1 tablespoon of water and puree until smooth. Season with salt and black pepper. Transfer to a bowl. Serve the chickpea puree and the muhammara along with burrata, grilled bread and roasted vegetables. Make Ahead The chickpea puree and muhammara can be covered and refrigerated for up to 2 days. Let both return to room temperature before serving. Suggested Pairing The rich and hearty muhammara is super-versatile with wine. For a red pairing, try a fruity blend from the south of France. For a white, try a minerally, vegetable-friendly Chablis. Rate it Print