Crostini with Creamy Ricotta and Chorizo
Recipe from Food & Wine

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


Crostini with Creamy Ricotta and Chorizo
Marcus Nilsson

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Servings: 6
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Appetizers, Cheese Appetizers, Italian Appetizers, Mexican Chorizo Dishes, Sausage
 
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Ingredients
  • 1  cup
    fresh ricotta cheese
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  • 3  tablespoons
    extra-virgin olive oil, plus more for brushing
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  •  
    Salt and freshly ground pepper
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  • 6 
    1/2-inch-thick slices of Italian peasant bread
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  • 2 
    small garlic cloves, 1 minced
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  • 1/4 
    small red onion, thinly sliced
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  • 6  tablespoons
    balsamic vinegar
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  • 1 
    small dry chorizo, thinly sliced (about 3 ounces)
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  • 1  tablespoon
    chopped tarragon
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  • 1  tablespoon
    chopped parsley
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  • 1 
    small head of frisee, tender white and light green leaves only
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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 frisee and pickled onions. Drizzle with the reduced balsamic vinegar and serve.
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