Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread
Chef Carrie Baird of Fox and The Hen | Denver
INGREDIENTS:
Whipped Vanilla Ricotta:
2 cups ricotta
2 vnlla Extract Co. vanilla beans, scraped
4 tablespoons extra virgin olive oil
Lemon zest and juice
Salt
Blueberry-Poblano Jam:
2 pounds blueberries
1 pound poblano peppers, roasted, peeled, no seeds
1.5 pounds sugar
1 cup apple cider vinegar
To Assemble and Serve:
Butter
One 1-inch-thick slice of sourdough bread
Thinly shaved prosciutto
Micro basil
Maldon sea salt
Olive oil
METHOD:
For the Whipped Vanilla Ricotta:
In a food processor, combine all ingredients. Blend until smooth. Adjust seasoning as needed. Refrigerate.
For the Blueberry-Poblano Jam:
In a heavy-bottomed pot, combine all ingredients. Bring to a boil, then reduce to a simmer. Continue simmering, stirring often, until the mixture reduces to a syrup consistency. Remove from heat and let cool to room temperature. Adjust seasoning as needed. Reserve.
To Assemble and Serve:
Spread butter on both sides of sourdough bread. In a hot oven, toast the bread until golden brown. Spoon Whipped Vanilla-scented Ricotta on the toast. Top with Blueberry-Poblano Jam, followed by prosciutto. Garnish with micro basil, sea salt, and olive oil.
