by Anitalectric
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Anitalectric's Notes:
Expand1 half-sheet-pan-size plain foccacia (homemade or store-bought) Ask a question about this ingredient
2 cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese. Ask a question about this ingredient
1 pound sunchokes, scrubbed clean and sliced thinly into half-moons Ask a question about this ingredient
4 medium red onions, sliced Ask a question about this ingredient
1 cup chopped parsley Ask a question about this ingredient
1/4 cup chopped dill Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
1 lemon, zest and juice Ask a question about this ingredient
1/4 cup rice wine vinegar Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
Ask a question about this stepIn a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
Ask a question about this stepSpread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.
Ask a question about this step1 pint raw cashews, soaked 3+ hours and rinsed Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon fresh oregano Ask a question about this ingredient
1/4 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1 tablespoon nutritional yeast (optional) Ask a question about this ingredient
Pulse the cashews and garlic together in a food processor until fine.
Ask a question about this stepAdd remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
Ask a question about this stepSeason to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
