Warm Mushroom and Ricotta Crostini
|Warm Mushroom and Ricotta Crostini|
Artisan Baguette9.25 oz. warm water
0.25 oz. active dry yeast
15 oz. bread ﬂour
0.25 oz. salt
Combine the water and yeast in a mixer bowl. Add the remaining ingredients and mix on low speed until all of the ﬂour is incorporated. Knead on medium speed until the dough is smooth and elastic. Let the dough ferment until doubled in size. Punch down the dough, divide, shape, and score as desired. Proof until doubled in size. Bake at 400˚F with steam for the frst few minutes until the crust forms. Bake until golden brown and the dough is cooked through, approximately 20 minutes. Cool to room temperature.
Seasoned Ricotta8 oz. part skim ricotta
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 tsp. salt
1 Tbsp. olive oil
Pluck the rosemary and thyme, then fnely chop. Mix all of the ingredients together until combined.
Garlic Butter4 oz. butter
1 garlic clove
½ tsp. salt
Finely chop the garlic. Place in a pan with the butter. Bake at 150˚F,
covered for 15 minutes.
Sautéed Mushrooms2 oz. butter
2 oz. olive oil
8 oz. shallots, minced
2 garlic cloves, minced
1 lb. PA Cremini mushrooms, sliced
1 lb. PA Shiitake mushrooms, stem removed and sliced
1 lb. PA Maitake mushrooms, sliced
4 oz. demi glace
4 oz. marsala wine
2 oz. brandy
1 oz. fresh thyme
Salt and pepper, to taste
Place the butter and olive oil in a large sauté pan on medium heat. Add the shallots and garlic and sauté until translucent. Add the mushrooms and cook to bring out the moisture. Add in the demi glace and marsala wine. Cook until the liquid reduces by half its volume. Add in the brandy and ﬂambé. Add the leaves from the fresh thyme and toss to combine. Add salt and pepper to taste.
PlatingSlice the baguette in thin slices on a bias. Brush with the garlic oil and
bake at 400˚F until crusty. Next, place a spoonful of the seasoned ricotta
and spread on the toasted crostini. Place the mushrooms on top and put
in the oven at 350˚F until warm. Serve immediately.
presented by : David T. Mills III