Bruschetta from Cooper’s Hawk

Cooper’s Hawk Executive Chef Matt McMillin says the restaurant has recently won a 99-pt award for their Lux Pinot Noir. This is the biggest award the winery has received in the history of the company. Also, he says a few months ago, they rolled out a new line of bruschettas to our appetizer section (see pg. 7 https://www.coopershawkwinery.com/public/downloads/menus/Main_Menu.pdf), that are great to prepare for a summer dinner party.

Burrata, Proscuitto, & Baby Arugula Bruschetta – Whipped Ricotta, Oven-Roasted Grape Tomatoes, Balsamic Glaze

Ingredients:

1. 1 loaf of soft Italian bread

• 3 Tbsp. ricotta cheese
• 5 tsp extra-virgin olive oil
• ½ tsp parsley, finely chopped
• 1 tsp basil, finely chopped
• 1 cup baby arugula
• ½ fresh lemon
• 6 slices of prosciutto, thinly sliced
• 5 oz. burrata cheese
• 12 oven roasted grape tomatoes
• 2 tsp balsamic glaze

Procedure:

• Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.
• Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with fresh salt and ground pepper. Fold in chopped parsley and basil.
• With a small spatula or spoon, place an even, thin layer of whipped ricotta on the bruschetta.
• In a small bowl, combine arugula, juice from half lemon, and extra-virgin olive oil with a pinch of kosher salt and black pepper. Mix well until evenly coated. Place arugula salad evenly on top of each piece of bruschetta, pressing down lightly to adhere.
• Next, year the prosciutto into long strips and evenly distribute between all of the bruschetta.
• Cut each burrata into 4 even quarters, keeping the soft center of the cheese within its firm outer layer.
• Delicately place 3 pieces of the cut burrata per bruschetta, firm side down on top of the arugula.
• Garnish each bruschetta with oven roasted tomatoes and drizzle with balsamic glaze.

Roasted Beets with Whipped Goat Cheese – Arugula, Candied Walnuts, Balsamic Glaze, Extra Virgin Olive oil

Ingredients:

• 2 oz. whipped goat cheese (see recipe below)
• ½ cup baby arugula
• 1 lemon wedge
• 2 tsp extra-virgin olive oil
• Salt & black pepper
• 3 oz. red beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt)
• 3 oz. golden beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt
• 2 tsp balsamic glaze
• 1/3 cup candied walnuts, roughly chopped

Procedure:

• Begin by spreading a line of whipped goat cheese down the center of the plate.
• Place arugula along the center of the plate and drizzle with lemon, olive oil, sea salt and black pepper.
• Place both the red and golden beets across the plate on top of the arugula and whipped goat cheese.
• Season the beets by sprinkling eening with salt and fresh ground pepper.
• Drizzle the plate with balsamic glaze and olive oil.
• Finish with candied walnuts.

Whipped Goat Cheese

Ingredients

• 3 oz. goat cheese, room temperature
• 1 pinch white pepper
• 1/8 tsp. sugar
• Kosher salt
• 2 Tbsp sour cream

Procedure:

• Place goat cheese, white pepper, salt, and sugar in a mixing bowl and whisk together until smooth.
• When soft and smooth, add sour cream and whisk until sour cream is mixed in and smooth (don’t overmix!)
• Tip: the cheese should have a whipped-cream consistency/look