CHRIS SANTOS,
BEAUTY & ESSEX
The chef and regular host of
Food Network’s “Chopped” serves
these festive crostini at his scene-y
Manha an restaurant and lounge
(
it even offers champagne in the
women’s restroom). Topped
with whipped rico a, juicy pear
and fresh basil, these flavorful
toasts are the perfect starter for
any holiday gathering.
WHIPPED RICOTTA
AND PEAR CROSTINI
For toast:
1
loaf crusty bread, cut into
½-
inch slices
Melted butter for brushing
For topping:
1
lb. fresh ricotta
1
/
3
c. heavy cream
1½
oz. roasted garlic, mashed
¼
c. extra-virgin olive oil, plus more
for drizzling
4
c. fresh pear, diced
¼
bunch basil, finely cut
2
t. chili flakes, crushed
1
oz. lemon juice
Lavender honey, for drizzling
1.
Preheat grill pan over medium heat.
Brush bread slices with melted butter
and grill until crispy.
2.
In large bowl, whip together
ricotta, heavy cream and roasted
garlic. Slowly drizzle in ¼ cup olive oil,
stirring to combine.
3.
Combine pear, basil, chili flakes and
lemon juice in medium bowl.
4.
Spread ricotta mixture on crostini
and top with seasoned pear. Finish
with drizzle of lavender honey and
more olive oil.
NEW YORK CITY
42
DECEMBER 2012
•
HEMISPHERESMAGAZINE.COM
