SMOKED RICOTTA WITH FIGS AND BALSAMIC VINEGAR
Do you always look forward to the moment when the cheese board arrives on the table? Then get your cold smoke generator and smoke moth out of the closet! Did you know that cold cheese can be smoked very well at El Bastardo? Pick a cheese that is not too soft. For this recipe, aged ricottas are smoked and figs are fried with silver onions in a little balsamic vinegar. Kamado Grill crostinis for a crispy crust for a hearty lunch or something tasty for a hearty drink.
|Cooking time: 5 hours||Preparation time 15 min||Temperature: Cold kamado smoker and 220 degrees|
WHAT DO YOU NEED?
2 ricotta kinds of cheese
1 whole wheat bread
30 ml of olive oil
2 grams of salt
500 grams of figs
50 grams of silver onions
40ml balsamic vinegar
2 grams of chives
1 gram of ground black pepper
cold kamado smoker (club) generator
Remove all the charcoal from your Bastard and make sure there are no more ashes left on it. Fill the cold smoke generator with fine smoke moth to your liking. Light a tea light and slide it below the starting point so that the smoke moth begins to burn. Place the cold smoke generator in the bottom of the Bastard (in your empty charcoal basket) and place your grate with the ricotta on top and let it smoke until all the smoke moth is gone. (about 4 to 5 hours)
Cut the figs into wedges and fill a cast iron skillet with them, add the drained silver onions and sprinkle with the balsamic vinegar. (Add salt and pepper to taste). Place on the rack at 220°C and stir after 10 minutes, it will be ready after about 15 minutes.
Slice the bread and drizzle with olive oil and sprinkle with a little salt. Briefly toast alternately on your rack until golden brown and crisp. Pour the caramelized figs over your crostinis and crumble the ricotta over them. Finally, add some chopped chives and some extra balsamic vinegar if needed.
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