Ingredients Jump to Instructions ↓

  1. 1 cup fresh ricotta cheese

  2. 3 tablespoons extra-virgin olive oil, plus more for brushing

  3. Salt and freshly ground pepper

  4. Six 1/2-inch-thick slices of Italian peasant bread

  5. 2 small garlic cloves,

  6. 1 minced

  7. 1/4 small red onion, thinly sliced

  8. 6 tablespoons balsamic vinegar

  9. 1 small dry chorizo (about 3 ounces), thinly sliced

  10. 1 tablespoon chopped tarragon

  11. 1 tablespoon chopped parsley

  12. 1 small head of frisee, tender white and light green leaves only

Instructions Jump to Ingredients ↑

  1. Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl. Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.

  2. Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.

  3. In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar. Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.

  4. In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.

  5. Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.


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