Crostini With Fresh Ricotta And Grilled Radicchio Food

CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

FRESH RICOTTA CROSTINI

Steps:

• Lay three layers of cheesecloth over a colander.
• Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.
• Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil.

CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST

Steps:

• Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.

GRILLED RADICCHIO AND ENDIVE

Steps:

• Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

CROSTINI

Steps:

• Preheat oven to 375 degrees. Cut baguettes into 1/2-inch slices. Arrange in a single layer on rimmed baking sheets. Brush with olive oil and bake until golden at edges, 7 to 10 minutes. Let cool.

RICOTTA CROSTINI

Steps:

• Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

GRILLED RADICCHIO WITH FONTINA

Steps:

• Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly - you want the veg to be softened and cooked through, but not too charred.
• Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.