Chef Bill Fuller's Recipe: Spring Bruschettas
Chef Bill Fuller stopped by PTL to show off another delicious dish!
Spring Bruschettas
Serves 4-6
- 2 bu Fresh asparagus
- 1 # Ricotta
- Zest and juice of 1 lemon
- Salt and pepper
- 1 ea. Small focaccia, sliced into 3" slices ¼" thick
- Extra virgin olive oil in a squeeze bottle
- 4-5 ea. Young radish sprouts
- 3-4 ea. Ramps, sliced thinly
- 12-16 Leaves tarragon
- 12-16 Pea Shoots
- Salt and Pepper
- ½ C. Toasted, salted sunflower seeds
1) Clean asparagus by snapping off the hard stem at the bottom. Discard lower stem.
2) Blanch asparagus in boiling salted water for approximately one minute. Shock in ice water. Drain well.
3) Remove asparagus tips (about 2" long) and reserve. Split them in half if they are too thick.
4) Cut remaining stems into thin slices.
5) Place ricotta into a bowl. Add lemon zest and juice and sliced asparagus stems. Combine well. Season to taste with salt and pepper. Reserve.
6) Grill sliced focaccia over hot grill. When done, lightly oil top side and season with salt and pepper.
7) Smear oiled side of grilled focaccia with generous spoonful of asparagus-ricotta mixture. Top with a few asparagus tips, radish slices, garlic shoots, tarragon leaves, and pea shoots.
8) Season with a few grains of sea salt and a turn of the peppermill.
9) Sprinkle over sunflower seeds.
