Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto

Name: Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Yield: makes 12 crostini
Ingredients: 1 tablespoon toasted pine nuts (page 63); 1 garlic clove, grated or minced if you are making the pesto using a mortar and pestle; 1/2 teaspoon kosher salt, plus more to taste; 1/2 cup extra-virgin olive oil, plus more as needed; 1/2 cup whole fresh Italian parsley leaves; 1 1/2 cups whole fresh mint leaves; 1 tablespoon freshly grated Parmigiano-Reggiano; 3/4 teaspoon fresh lemon juice, plus more to taste; 12 Garlic Crostini (page 46); 1 pound buricotta, sliced into 3/4-inch disks, or 1 1/2 cups fresh ricotta; Kosher salt; 12 Braised Artichokes (page 70); 1/4 cup Currant and Pine Nut Relish (page 71); 6 teaspoons Toasted Bread Crumbs (optional; page 74)

January 26, 2012

I love the way the funky flavor of artichokes complements the mild flavor of buricotta cheese in these crostini. The currant and pine nut relish on top of the buricotta adds a touch of sweetness and acidity, and a little mint pesto livens up the whole story. The result: one of the most popular offerings at the Mozzarella Bar, and one I always recommend to vegetarians.

Recipe notes

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