Asparagus and Pecorino Bruschetta
Each recipe that we create for a new dinner party must meet a few requirements. First and foremost it has to be fantastic! Secondly it has to be able to either be prepared quickly (when the guests arrive) or be able to hold for an hour or so (if prepared in advance). Both can be equally daunting when trying to pull of a great tasting and great looking hors d' oeuvre. This one has a little of both. There are elements that can be set up making it easy to prepare very quickly when the guests arrive. Enjoy!
1 bunch Medium to Small Asparagus
1/2 cup Fresh Ricotta
1 tablespoon of Grated Parmesan
1 teaspoon Chopped Fresh Tarragon Leaves
1 teaspoon Chopped Fresh Chervil (Substitute Parsley if you can't find Chervil)
2 cloves of Roasted Garlic
1 baguette sliced into thin rounds
Salt and Pepper to taste
The morning of the party!
To start bring a pot of salted water to a boil. Slice off the bottom of the asparagus just as the color starts to change. A good test is to break one stem. Where it breaks, you cut! Blanche the asparagus in the boiling water for about 3-4 minutes until tender but still firm. Immediately remove and place into an ice bath. Let the asparagus cool, then cut off the tips and set aside until the guests arrive.
In a mixing bowl combine the ricotta, parmesan, chopped tarragon, chopped chervil and roasted garlic. Lastly take the asparagus stem (no tips!) and slice as thin as possible. You can add to a food processor, but I find slicing by hand makes a better finished product. Once the asparagus are chopped add to the ricotta mixture. Lastly add salt and pepper to taste. This means you have to taste it!! Reserve in the refrigerator until the guests arrive.
One hour before the party!
Preheat your oven to 375 degrees. Place the sliced baguette pieces on a cookie sheet and brush each piece with a touch of Olive Oil. Sprinkle with salt and pepper and place in the oven. Don't go anywhere!!! Keep a close eye on your bread. It will take about 3-7 minutes depending on your oven. Once the bread is golden brown remove and set aside until the guests arrive.
When the guests arrive!
The hard part is done, your clean dressed and ready to entertain! Simply spoon some of the ricotta mixture onto a slice of the toasted baguette and top with one of the chilled asparagus tips. Place on a tray, garnish with some greens or edible flowers and serve!
Sources
A huge part of your meal depends on where you get your food! A few recommendations for New Yorkers:
Baguette: Falai Paneterria
Cheese: Saxelby Cheesemongers
Asparagus: Union Square Green Market, Early Summer Jersey Asparagus
All others: Don't settle for anything less than the freshest, closest to home and most natural.
