Thyme

Ricotta, Pickled Garden Vegetable Crostini

by Thyme Recipes 20 Jul 17

Ricotta, Pickled Garden Vegetable Crostini

This is the simplest of starters, adaptable for any time of year, use whatever vegetables are the most delicious for the season from asparagus in spring to root vegetables in winter.  Add your favourite charcuterie for something a little more substantial.

Ingredients
 

Serves 4

For the ricotta:

For the quick pickle:

For the crostini:

Method: 

For the ricotta:

 

 

 

  1. Gently heat the milk and salt to 85° and remove from the heat.
  2. Stir in the lemon juice, then allow to stand for 1 hour.
  3. Immediately strain through a muslin and allow to drip for 2-3 hours.
  4. Place in a container and refrigerate. 

For the quick pickle:

  1. Combine the baby carrots, beetroot, radish, fennel and green beans and 1 tsp fine sea salt in a large bowl and mix well to combine. Cover with plastic wrap and stand to soften (30 minutes).
  2. Meanwhile stir vinegar, sugar and aromats in a small saucepan over a medium heat until sugar dissolves (2-3 minutes), cool to room temperature then refrigerate until cold.
  3. Drain liquid from salted vegetables (discard) and rinse under cold running water. Pack the vegetables into sterilized jars, top with the pickling liquid and seal with lids.  Pickles will keep for three weeks, refrigerated after opening.

For the crostini:

  1. Simply griddle your slices of sourdough.
  2. Add a layer of your ricotta.
  3. Pile with pickled vegetables, season with salt & pepper and a drizzle of olive oil.
 

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