Bourbon Soaked Peach And Lardo Crostini Recipes

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.

THE 3 B'S - BEANS (BACON, BROWN SUGAR AND BOURBON)

Steps:

• Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
• Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.

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.