Buricotta With Braised Artichokes Pine Nuts Currants And Mint Pesto Recipes

BURICOTTA WITH BRAISED ARTICHOKES, PINE NUTS, CURRANTS, AND MINT PESTO

Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto image

Categories Bread Nut Side Vegetarian Currant Mint Pine Nut Artichoke Kosher

Yield makes 12 crostini

Number Of Ingredients 16

Ingredients

For the Mint Pesto
1 tablespoon toasted pine nuts (page 63)
1 garlic clove, grated or minced if you are making the pesto using a mortar and pestle
1/2 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil, plus more as needed
1/2 cup whole fresh Italian parsley leaves
1 1/2 cups whole fresh mint leaves
1 tablespoon freshly grated Parmigiano-Reggiano
3/4 teaspoon fresh lemon juice, plus more to taste
For Assembling the Crostini
12 Garlic Crostini (page 46)
1 pound buricotta, sliced into 3/4-inch disks, or 1 1/2 cups fresh ricotta
Kosher salt
12 Braised Artichokes (page 70)
1/4 cup Currant and Pine Nut Relish (page 71)
6 teaspoons Toasted Bread Crumbs (optional; page 74)

Steps:

Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add the parsley and pulse until it is finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the mint, Parmigiano-Reggiano, and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.) Turn the pesto out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the pesto or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
To assemble, lay the crostini oiled side up on your work surface. If you are using ricotta, place it in a medium bowl and stir vigorously with a spoon to fluff it up. Lay 1 slice of buricotta, or spread 2 tablespoons of ricotta in an uneven layer on each crostino, leaving the edges of the bread visible. Season the buricotta or ricotta with salt and spoon 1 teaspoon of pesto on top. Cut off the long stems from the braised artichokes, leaving 1/2 inch of stem on each and reserving the stems to snack on. Open up the artichokes like a flower, and set 1 artichoke on top of each crostino, sticking the stems into the buricotta like stakes to secure them. Season the artichokes with salt and spoon 1 teaspoon of relish over each artichoke. Sprinkle each crostino with 1/2 teaspoon of the bread crumbs if you are using them, and serve.
Suggested Wine Pairing
Malvasia di Cagliari Secco (Sardinia)

BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS

Bruschetta with Swiss Chard, Pine Nuts and Currants image

Categories Garlic Appetizer Bake Vegetarian Quick & Easy Currant Pine Nut Chard Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Serves 4 as a first-course

Number Of Ingredients 6

Ingredients

1/4 cup dried currants
4 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped
2 tablespoons pine nuts, toasted
8 3 x 2 x 1/2-inch slices crusty French bread

Steps:

Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.

BURRATA ARTICHOKE TARTINES WITH ROASTED LEMON MINT PESTO

Burrata Artichoke Tartines With Roasted Lemon Mint Pesto image

Text excerpted from KALE & CARAMEL © 2017 by Lily Diamond. Reproduced by permission of Atria Books. All rights reserved. These adorable little toasts are a paean to my arrival in Los Angeles, and the first meal I ever had at Gjelina. I was still discovering the thrum of LA, navigating my love-hate relationship with it, the way its concrete vibrates with creativity, the way the heat crawls along the asphalt, the way everyone constantly strives to be better, thinner, prettier, cooler, brighter, smarter, sexier, truthier. I tumbled through the rough and chic beach streets of Venice to meet a friend as instructed, at a place that was then simply another restaurant with two consecutive consonants in its name. But then Gjelina opened its doors to me, swallowed me up in its cool metal and glass and midnight-blue tones and fed me the best food I'd ever tasted. There was a complexity to its vegetables that summoned me to show up for plant life in a way I never had before. And yes, I'll admit: There was a lot of burrata-that creamier, fairer, far richer cousin to mozzarella. These toasts are an ode to that afternoon, the magic of finding beauty within heat and dust and asphalt and dreams. Roasting lemon simultaneously strengthens its citrus flavor and mellows its acid; when paired with mint and hazelnuts, this pesto is the perfect vehicle for the mild salt of burrata and artichoke.

Provided by Food.com

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 medium lemon, washed, thinly sliced, and seeded
1/4 cup plus 3 tablespoons olive oil
1 cup fresh mint leaves
1/4 cup toasted hazelnuts or 1/4 cup almonds
2 garlic cloves
1/4 teaspoon sea salt
1/2 baguette, thickly sliced or 1 loaf bread, of choice thickly sliced
olive oil, for drizzling
8 ounces burrata cheese
1/2 cup artichoke hearts packed in oil
1 small fresh mint leaves, for garnish
crushed red pepper flakes, to taste

Steps:

Make the Pesto:.
Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1⁄4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto.
Make the Tartines:.
Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.

Nutrition Facts : Calories 551.1, Fat 21.1, SaturatedFat 2.9, Sodium 804.6, Carbohydrate 75.8, Fiber 4.6, Sugar 3.8, Protein 16.7

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