Bourbon Soaked Peach And Lardo Crostini Recipes

BOURBON-SOAKED PEACH AND LARDO CROSTINI

Steps:

• Put the peaches in a small bowl, toss them with the thyme leaves, and drizzle the bourbon over them. Let stand for 10 minutes. Meanwhile, toast the baguette slices either under a broiler, or grill them on a hot grill or grill pan until golden brown.
• To serve, arrange about 3 slices of drained peaches on each toasted baguette slice. Lay a slice of lardo on the peaches on each crostini and serve immediately.

MINTED PEA PUREE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
• Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
• Spread the pea puree over the toasts and serve.

LARDO CROSTINI

Steps:

• Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon.
• Serve on slices of unsalted Tuscan bread.