A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices.
Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done, read more.
1 cup fresh ricotta cheese Serves 6. *My local grocery store was all out of frisée, so I simply omitted it from the recipe.
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Six 1/2-inch-thick slices of Italian peasant bread
2 small garlic cloves, 1 minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
1 small dry chorizo (about 3 ounces), thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small head of frisée, tender white and light green leaves only*
1 cup fresh ricotta cheese
*My local grocery store was all out of frisée, so I simply omitted it from the recipe.