Chef Bill Fuller: "Grow Pittsburgh" Recipes

Chef Bill Fuller, of the big Burrito Group, stops by with three Bruschetta recipes he'll be serving at the "Taste of Grow Pittsburgh" event. "Grow Pittsburgh" is a nonprofit group trying to grow urban gardening.

Three Bruschettas from Casbah

Corn and Chard Bruschetta

• 1 ea. Baguette
• A few cloves of garlic
• 3 ears Corn, grilled and cut off the cob
• 2 ea. Red bell peppers, roasted, peeled, and julienned
• Dash of very nice extra virgin olive oil
• 1 # Swiss chard, leaved pulled off stems, stems finely sliced
• ¼ C. Olive oil
• 2 clove Garlic, shaved thinly
• 2 C. Ricotta
• ½ C. Finely shaved Pecorino Romano
• Salt and pepper

Directions:
1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven. Reserve room temperature.

2) Place corn and peppers in a small bowl. Dress with a splash of nice extra virgin olive oil and some lemon juice. Season to taste with salt and pepper and reserve room temp.

3) Heat a skillet on medium-high heat. Add olive oil and garlic. When garlic becomes white, add chard and sauté until just wilted. Adjust seasonings with salt and pepper.

4) Smear bread with a dab of ricotta. Top with a spoonful of chard, top with a spoonful of pepper-corn mix.

5) Sprinkle with Pecorino Romano.

Chanterelle and Arugula Bruschetta

• 1 ea. Baguette
• A few cloves of garlic
• 1 # Chanterelle mushrooms, brushed clean
• ¼ # Whole butter
• ¼ C. Finely minced shallots
• 2-3 Tbs Chopped fresh thyme
• 1 # Arugula
• 1 # Local fresh goat cheese
• Salt and pepper

Directions:
1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven.

2) Place a large skillet over medium-high heat. Place chanterelles in pan and add a dollop of whole butter and shallots. Season with salt and pepper. Allow shallots to cook and chanterelles to sear.

3) When chanterelles are cooked, toss in thyme and arugula. Allow arugula to barely wilt. Taste and adjust seasonings.

4) Spread goat cheese on crostinis. Place a spoonful of chanterelle-arugula mixture atop each.

Red Kuri Squash and Bruschetta

• 1 ea. Baguette
• A few cloves of garlic
• 2 C. Roasted Red Kuri Squash Puree
• 2 # Diced Maytag blue cheese
• ½ C. Dried red currants, rehydrated in a splash of white whine
• Fig Vincotto
• ½ C Mixed whole Italian parsley and celery leaves
• 2 Tbs Crushed toasted hazelnuts

Directions:
1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven.

2) Prepare Roasted Red Kuri Squash Puree. Reserve hot.

3) Spread Roasted Red Kuri Squash Puree on crostinis. Top with a chunk of blue cheese and a few red currants. Drizzle lightly with Fig Vincotto and sprinkle with whole parsley and celery leaves.

4) Sprinkle with hazelnuts.

Roasted Red Kuri Squash Puree

• 1 large or 2 small Red Kuri squash, halved and de-seeded
• 2 Tbs. Olive oil
• Pinch of nutmeg
• Salt and pepper
• ¼ C Whole butter

Directions:
1) Lightly coat squash with oil. Season exposed flesh with salt, pepper, and nutmeg.

2) Lay exposed side down on a sheet pan. Bake in a 425° oven until soft.

3) Allow to cool and scrape flesh from the skin.

4) Push flesh through tammis or other fine mesh strainer. Place in a small pot stir in butter ad adjust seasonings. Hold warm.