Fancy Toast
Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread
Chef Carrie Baird of Fox and The Hen | Denver
INGREDIENTS:
Whipped Vanilla Ricotta:
2 cups ricotta
2 vnlla Extract Co. vanilla beans, scraped
4 tablespoons extra virgin olive oil
Lemon zest and juice
Salt
Blueberry-Poblano Jam:
2 pounds blueberries
1 pound poblano peppers, roasted, peeled, no seeds
1.5 pounds sugar
1 cup apple cider vinegar
To Assemble and Serve:
Butter
One 1-inch-thick slice of sourdough bread
Thinly shaved prosciutto
Micro basil
Maldon sea salt
Olive oil
METHOD:
For the Whipped Vanilla Ricotta:
In a food processor, combine all ingredients. Blend until smooth. Adjust seasoning as needed. Refrigerate.
For the Blueberry-Poblano Jam:
In a heavy-bottomed pot, combine all ingredients. Bring to a boil, then reduce to a simmer. Continue simmering, stirring often, until the mixture reduces to a syrup consistency. Remove from heat and let cool to room temperature. Adjust seasoning as needed. Reserve.
To Assemble and Serve:
Spread butter on both sides of sourdough bread. In a hot oven, toast the bread until golden brown. Spoon Whipped Vanilla-scented Ricotta on the toast. Top with Blueberry-Poblano Jam, followed by prosciutto. Garnish with micro basil, sea salt, and olive oil.
Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion | Chef Edwin De La Rosa of Middle Child Clubhouse
Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise | Chef Edwin De La Rosa of Middle Child Clubhouse
Impossible™ Beef, Egg, Refried Beans, Avocado, Cotija, Fried Potatoes, Salsa, Pickled Jalapeños | Chef Dave Rizo of Yellow Rose
Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy
Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel
Powdered Sugar, Crispy Bacon, Maple Syrup | Chef Catie Randazzo of All Day Baby
Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods
Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends
Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s
Vietnamese Doughnut, Pork Floss, Pork Sausage, Pork Pâte, Scallion Oil, Turmeric Sticky Rice, Fried Pork Fat | Chef Nhu Ton of Bánh
Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu
Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen