Fire-Roasted Ricotta with Corn and Peppers

MAKES: 8 SERVINGS
SERVING SIZE: APPETIZERS
HANDS ON: 10 MINS
TOTAL TIME: 20 MINS

 

 

 

 


Ingredients

1 recipe Homemade Ricotta or one 15-ounce carton whole milk ricotta cheese

1 recipe Charred Corn

1 recipe Grilled Padron Peppers

1 tablespoon chopped Italian parsley

1/2 teaspoon flaky sea salt

1 recipe Garlic-Rubbed Bread

1 recipe Balsamic Brown Butter


Directions
  1. Heat grill to medium-high. Place ricotta in an 8- or 9-inch cast-iron skillet. Grill about 6 minutes or until bubbly. Let cool for 10 minutes. Top with corn and peppers; sprinkle with parsley and salt. Drizzle with Balsamic Brown Butter and serve with Garlic-Rubbed Bread.

Grilled Padron Pepper Topping
Ingredients

6 ounces whole Padron peppers

2 tablespoons extra-virgin olive oil

kosher salt


Directions
  1. Toss Padron peppers with olive oil and a little kosher salt; transfer to grill basket. Grill over medium-high heat about 2 minutes or until peppers begin to blister. Shake basket; cook 1 to 2 minutes more.

Charred Corn Topping
Ingredients

2 ears fresh corn

1 tablespoon extra-virgin olive oil


Directions
  1. Remove husks and silks from corn. Brush with olive oil. Grill over medium-high heat about 12 minutes, turning often. Remove corn from cobs.

Garlic-Rubbed Bread Slices
Ingredients

8 3/4-inch slices artisan-style sourdough bread

1 large clove garlic, peeled and halved


Directions
  1. Heat grill to medium-high. Grill the sourdough bread slices for 1 to 2 minutes or until toasted, turning once. Rub both sides of warm bread with cut sides of garlic.

Homemade Ricotta Cheese
Ingredients

4 cups whole milk

1 1/4 cups whipping cream

2 tablespoons white vinegar

2 teaspoons kosher salt


Directions
  1. In a 4-qt. heavy nonreactive pot heat milk and cream over medium-high heat just until boiling, stirring occasionally. Remove from heat; stir in vinegar and kosher salt. Let stand 20 minutes.
  2. Line a colander with a few layers of 100-percent-cotton cheesecloth; set over large bowl. Pour in milk mixture. Let stand 1 hour. Lift ends of cheesecloth around cheese and squeeze gently; discard whey. Transfer cheese to a storage container. Cover; chill up to 1 week.

Balsamic Brown Butter Sauce
Ingredients

1/2 cup unsalted butter

2 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Directions

  1. In saucepan cook butter over low heat about 12 minutes or until browned, stirring occasionally. Remove from heat; let cool for 2 minutes.
    Stir in vinegar and season with salt and black pepper.

Nutrition Facts (Fire-Roasted Ricotta with Corn and Peppers)

Per serving: 400 kcal , 26 g fat (13 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 62 mg chol. , 599 mg sodium , 30 g carb. , 2 g fiber , 5 g sugar , 13 g pro.