- Some Mixed Greens
- Some Kalamata Olives
- Some Capers Garlic
- Green Onion
- Fresh Ricotta
- Some Bread Additional Garlic
- Extra Virgin Olive Oil
- Black Olive
I’m gonna need some mixed greens. I’m using radicchio and escarole, some kalamata olives just a pitted some capers garlic. This is a green onion, parsley, lemon fresh ricotta, got some bread additional garlic, salt and pepper and extra virgin olive oil. Now i’m gonna make a really nice black olive dressing to go with it like a black olive vinaigrette and this is just like so good and i love black olives with escarole. So i think it’s a really perfect combo. So let’s get into it i’m actually gonna make my mini grey with my immersion blender. This came with my immersion blender it’s really easy to make sauces or anything like that. So i’m gonna put my parsley olives garlic all that in there and also some lemon zest and lemon juice. I’m actually just gonna use the juice of half of a lemon considering this lemon was really really big. I’m gonna season this with some black pepper. I’m not gonna add any salt because the olives are so salty.
I feel like it would just be really overwhelming. I’m gonna add a little bit of olive oil. Now just to kind of help me move this along a bit and then i’ll
add in the rest later my immersion blender in. I’m gonna puree this up until nice and smooth once that’s nice and smooth. You can start adding in a bit more olive oil as you go my dressings meanness. I’m now ready to make my bruschetta. I’ve got my bush cut the pan here ready i’m gonna put my slices of baguette right on top and this gets them toasted really really quick and easy so just keep your eye on on it last piece to come off and as soon as they come off. I want to take my clove of garlic and just rub it all over. I already did it to all of these and then you’ve got a subtle hit of the garlic but you don’t get big chunks of it which you know is handy especially. when you’re having a party yeah you know it’s my garlic breath everywhere. So now what i have here are
some fresh ricotta and I do stress that you try to find some fresh ricotta. Because i do think it makes a humongous difference season it with some salt and pepper. I’m also gonna put it in there just a drizzle won’t you say a drop of some lemon juice and zest not a lot but a little bit just to kind of wake it up a bit. Especially when it hits that garlicky bread that is completely done.
So, I’m just gonna take each piece of bread. Put a good amount of this recall it down there and then just drizzle a good amount of good quality extra virgin olive oil over the top. I like to put them right on a big cutting board so it’s like it’s easy there’s not a lot of cleanup involved that’s how i roll that’s how i like it. Now i’m gonna take my dressing pour this all over my cider that’s a really nice, thick dressing which really coats your lettuce well. Since we’re using radicchio and sql it can stand up to it. So i’m just gonna give this a really good toss. Then i just like to take some turn on the plate. I mean it’s just the combination together is really really wonderful. You’ve got the bitterness of the greens the sweet of the ricotta and together it’s like a bite of this and a bita dam just works.