Balsamic Vinegar of Modena PGI-Marinated Pear, Honey Whipped Ricotta, Pistachio Pesto, and Prosciutto Tartine

Makes 4 servings

Ingredients

Balsamic Mayonnaise

  • 2 tbsp Balsamic Vinegar of Modena PGI
  • 1/4 cup mayonnaise

Pistachio Pesto

  • 1/2 cup pistachios
  • 1 clove small clove garlic
  • Pinch of salt
  • 1/2 cup flat-leaf parsley leaves, packed
  • 1/2 cup arugula leaves, packed
  • 2 tablespoons Parmesan
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Whipped Ricotta

  • 6 oz ricotta
  • 1 tablespoon honey

Marinated Pears

  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Anjou pear, peeled and cut into 1/8ths
  • 1/2 red onion, cut into thin wedges

Glaze

  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 1/4 cup honey

For serving

  • 4 thick slices ciabatta other rustic bread
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch arugula
  • 8 slices prosciutto

Directions

  1. For the Balsamic Mayonnaise: in a small bowl, combine the vinegar and mayonnaise. Set aside.
  2. For the Pistachio Pesto: in a food processor, pulse the pistachios, garlic, and a pinch of salt until quite fine. Add the parsley, arugula, and Parmesan, and pulse until finely chopped. In a steady stream with the machine running, add the olive oil, then the water and lemon juice. Season to taste with salt and pepper, and set aside.
  3. For the whipped ricotta: in a large bowl, vigorously whisk together the ricotta and honey. Set aside.
  4. For the marinated pears: In a large bowl, combine the vinegar, oil, salt, and pepper. Add the pear and onion and gently toss to coat. Set aside to marinate for at least 10 minutes.
  5. Heat a non-stick pan over medium heat. Add the pear and onion and sauté until deep, golden brown. Transfer to a medium bowl and set aside; reserve the pan.
  6. For the glaze: To the same pan, immediately add the balsamic and honey. Bring to a boil and quickly remove from the heat. Transfer to a small bowl and set aside to cool to room temperature.
  7. Preheat the broiler. Brush both sides of the bread with oil and toasted until golden brown on both sides.
  8. Spread each slice of bread with the balsamic mayonnaise. Top with pistachio pesto and a generous scoop of whipped ricotta.
  9. Toss the arugula in a bowl with the pear and onion, and season with salt and pepper, to taste. Top the toasts with the arugula salad, prosciutto, and a drizzle of the balsamic glaze.

*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.

Logo for Protected Geographical Indication (PGI)

CIA FOODIES


Balsamic Vinegar of Modena PGI-Marinated Pear, Honey Whipped Ricotta, Pistachio Pesto, and Prosciutto Tartine

Balsamic Vinegar of Modena PGI-Marinated Pear, Honey Whipped Ricotta, Pistachio Pesto, and Prosciutto Tartine
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.

Logo for Protected Geographical Indication (PGI)

Ingredients

Balsamic Mayonnaise
  • 2 tbsp Balsamic Vinegar of Modena PGI
  • 1/4 cup mayonnaise
Pistachio Pesto
  • 1/2 cup pistachios
  • 1 clove small clove garlic
  • Pinch of salt
  • 1/2 cup flat-leaf parsley leaves, packed
  • 1/2 cup arugula leaves, packed
  • 2 tablespoons Parmesan
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
Whipped Ricotta
  • 6 oz ricotta
  • 1 tablespoon honey
Marinated Pears
  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Anjou pear, peeled and cut into 1/8ths
  • 1/2 red onion, cut into thin wedges
Glaze
  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 1/4 cup honey
For serving
  • 4 thick slices ciabatta other rustic bread
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch arugula
  • 8 slices prosciutto

Directions

  1. For the Balsamic Mayonnaise: in a small bowl, combine the vinegar and mayonnaise. Set aside.
  2. For the Pistachio Pesto: in a food processor, pulse the pistachios, garlic, and a pinch of salt until quite fine. Add the parsley, arugula, and Parmesan, and pulse until finely chopped. In a steady stream with the machine running, add the olive oil, then the water and lemon juice. Season to taste with salt and pepper, and set aside.
  3. For the whipped ricotta: in a large bowl, vigorously whisk together the ricotta and honey. Set aside.
  4. For the marinated pears: In a large bowl, combine the vinegar, oil, salt, and pepper. Add the pear and onion and gently toss to coat. Set aside to marinate for at least 10 minutes.
  5. Heat a non-stick pan over medium heat. Add the pear and onion and sauté until deep, golden brown. Transfer to a medium bowl and set aside; reserve the pan.
  6. For the glaze: To the same pan, immediately add the balsamic and honey. Bring to a boil and quickly remove from the heat. Transfer to a small bowl and set aside to cool to room temperature.
  7. Preheat the broiler. Brush both sides of the bread with oil and toasted until golden brown on both sides.
  8. Spread each slice of bread with the balsamic mayonnaise. Top with pistachio pesto and a generous scoop of whipped ricotta.
  9. Toss the arugula in a bowl with the pear and onion, and season with salt and pepper, to taste. Top the toasts with the arugula salad, prosciutto, and a drizzle of the balsamic glaze.

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