Page 46 - Flathead Beacon // 8.17.16

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AUGUST 17, 2016 // FLATHEADBEACON.COM
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BACK BY POPULAR DEMAND, this bruschetta dish is a great way to use your fresh garden toma- toes. Take grilled Greek olive ciabatta bread; spread with garlic lemon aioli; top with a towering pyramid of halved red, green, orange and striped heirloom tomatoes marinated in an extra virgin olive oil dressing with a splash of vine- gar to accentuate its magni cent avors; and nish with a small scoop of Ricotta cheese with fava beans and shaved sheep’s milk Pecorino. What you end up with is a refreshing and delicious dish that will make you say “ahhhhhhh.”
Yield: 6 Servings
Plan ahead: the tomatoes should be marinated for about an hour.
You will need:
1 pound of heirloom tomatoes of varying sizes and color
1/4 cup shallots, nely chopped
1 clove garlic, peeled and nely minced 1 bunch opal basil (2 ounces)
6 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
Course sea salt and ground white
pepper
6 1/2-inch thick slices country bread,
such as olive ciabatta
1/4 cup aioli (recipe below)
1/2 cup fava beans, cooked and peeled 2 ounces Ricotta cheese (ice cream
scoop) per serving
4 ounces shaved Pecorino Toscano
Using a sharp knife, cut the larger tomatoes into wedges and the smaller tomatoes in half or leave whole. Trans- fer tomatoes to stainless steel bowl. Add shallots and garlic. Toss gently. Chi on- ade the basil, and add to bowl. Add the oil and vinegars, and season with salt and pepper. Toss, and allow it to sit at room
temperature for one hour.
Lightly grill the bread slices. Cool
slightly, and spread with aioli. Set a slice in the center of the plate. Add beans to the tomatoes mixture. Spoon mix- ture on top of bread. Scoop ricotta onto tomatoes. Sprinkle the shaved pecorino and drizzle remaining marinade onto the bruschetta.
Lemon Aioli
Yield: Approximately 1 cup
You will need:
1 large egg yolk, room temperature 1 tablespoon and 2 teaspoons fresh
lemon juice
1 teaspoon lemon zest, minced
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
1/4 teaspoons black pepper, freshly
ground
1 cup canola oil
2 tablespoons extra-virgin olive oil Course sea salt to taste
In a medium bowl, whisk together egg yolk, lemon juice, lemon zest, mustard, garlic and pepper.
Combine canola oil with olive oil. Whisk the oil, drop by drop, into the egg mixture to create an emulsion. Once it thickens, speed the remaining oil. Sea- son with salt. If mixture is too thick, thin with a little bit of lemon juice.
SIDE DISH FVCC CHEF HOWARD KARP BRUSCHETTA OF
HEIRLOOM TOMATOES
Howard Karp is the executive chef at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program,
visit www.culinaryinstituteofmt.com.
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