Quick Pickled Rhubarb and Ricotta Crostini
Serves :: 4
4 to 5 stalks of rhubarb chopped, about 3 cups
1 cup red wine vinegar
3/4 cup water
1/4 cup sugar
1/2 teaspoon peppercorns
1/2 teaspoon fennel seeds
2 bay leaves
8 to 12 slices of whole wheat baguette or 4 slices of whole wheat sourdough, halved
1 clove garlic, halved
extra virgin olive oil for drizzling
1/2 cup fresh ricotta
red pepper flakes
In a medium saucepan, add rhubarb through bay leaves and simmer over medium-low heat for about 7 to 8 minutes until rhubarb is tender. Remove from heat and allow to cool. Strain the majority of the pickling liquid and set remaining rhubarb compote aside.
Rub bread with garlic and drizzle one side lightly with olive oil. Toast at 375F for 5 to 7 minutes until golden and crisp.
Spread 1 tablespoon or so of ricotta on toasts followed by a dollop of pickled rhubarb and a sprinkle of red pepper flakes. Drizzle a little extra olive oil over top just before serving.
Monday, September 10, 2012
Great article . Will definitely copy it to my website.
Tuesday, September 11, 2012
Good article. Very well written
—Recipe For Cake Balls
Sunday, September 16, 2012
Dazzling article . Will definitely copy it to my blog.Thanks.
—Czi Kung w Gdansku
Wednesday, April 10, 2013
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