![]() We recently served this new version of the classic BLT with some guests... It was a BIG HIT ! 1/2 lb Hickory smoked bacon 3 green onions 16oz ricotta cheese White truffle oil 2 head belgium endive 1. Cook 1/2 pound of hickory smoked bacon until very crisp pat with paper towel to remove excess fat 2. Cool to room temperature and corsely chop 3. Chop 3 scallions 4. Incorporate bacon, scallions and 2 tablespoons of white truffle oil (spring of this ingredient its worth it ). 5. With 16 oz of ricotta cheese - chill for at least 1 hour 6. Separate the leaves from the head of endive 7. Fill each endive with a tablespoon of the cheese mixture 8. Garnish with sliced red cherry tomatoes 9. Drizzle with a little truffle oil Serve with a lightly oaked Chardonnay.
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Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!
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