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Maple Roasted Rhubarb with Ricotta Bruschetta
By Gabe Thompson, Executive Chef Anfora, L'Artusi, dell'Anima - New York City
Ingredients
At a glance
Appetizer
Restaurant Recipes
Makes
4 to 6 crudité portions
- 1/2 pound rhubarb
- 1/3 cup pure maple syrup from Canada
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1 teaspoon orange zest
- 1 teaspoon salt
- 2 cups ricotta
- Baguette
- Olive oil
Methods/steps
Preheat oven to 350°F.
Dice rhubarb into small cubes and toss
with maple syrup. Add orange zest, 1 teaspoon lemon zest, juice of one
lemon, and one teaspoon salt. Place mixture in a shallow baking dish and
cover. Bake for thirty minutes. Let cool to room temperature.
Slice
baguette into about 12 slices and toast slices. Place generous portion
of ricotta on baguette and top with rhubarb mixture. Top with olive oil
drizzle.
Additional Tips
Read Freshen Up Happy Hour for more great recipe ideas.
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