Piancone® Ricotta Bruschetta
Directions
- Heat olive oil in a saucepan over medium-high heat. Add onions and figs and cook for 1-2 minutes.
- Pour in sherry and allow to reduce by ¾.
- Stir in honey, chili flakes, and asparagus then cool to room temperature.
- Fold together ricotta, basil, salt, pepper, and oregano in a bowl.
- Spread ricotta blend on toast then top with a portion of asparagus and fig compote. Drizzle with balsamic glaze.
Ingredients
- 1 cup Piancone® ricotta cheese
- 2 tbsp Peak Fresh Produce® Basil, minced
- 1 tbsp Peak Fresh Produce® Oregano, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tbsp Roma® Cheese, Parmesan, grated
- 16 ea asparagus tips, blanced
- 2 tbsp Peak Fresh Produce® Onion(s), Red, small dice
- 1 tsp Roma® Oil, Olive
- 1/8 tsp Roma® Crushed Red Chili Flakes
- 1/2 cup Magellan® dried fig, chopped
- 1/4 cup Piancone® cooking sherry
- 2 tbsp West Creek® Honey
- 2 tbsp Piancone® Balsamic Glaze
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
