I love fall entertaining. The air is cool – the breeze is crisp – it’s time for an outdoor fire – it is a last opportunity to enjoy friends and family outside before the winter chill sets in. RICOTTA AND GOAT CHEESE CROSTATA WITH ONION, APPLE, CHERRY RELISH is the perfect appetizer to rely on for this time. You need nothing else with your wine and cocktails – not even a nut! It is also an incredible pairing of sweet and savory to go with any before dinner or around the fire drinks. Just uncork the wine – shake those cocktails and set this in front of your guests. Actually, you can enjoy it with them – as your work is DONE!
This crostata is a savory one with cheese and a hint of sweetness from the fruit topping.
Often you’ll see some crostate made with pie crust dough or pasta frolla, an Italian pastry dough. This particular RICOTTA AND GOAT CHEESE CROSTATA is made with frozen puff pastry sheets. This is sooo easy. You can make your cheese filling a few hours ahead and make your Onion and Apple Relish ahead as well, leaving only the dough and the construction to do just before serving.
You will enjoy serving this crostata all through the season with your favorite wine or drinks. It would also suit well as a lunch or brunch item.
RICOTTA AND GOAT CHEESE CROSTATA WITH ONION, APPLE, CHERRY RELISH
Makes: 1 crostata
Prep: 30 minutes
Cook: 20 minutes
1 Sheet Frozen Puff Pastry – thawed
1/2 C. Ricotta Cheese – (Whole Milk)
5 oz. Goat Cheese
1 1/2 Tbsp. Fresh Chopped Sage Leaves
1 Beaten Egg for brushing edges
2 Tbsp. Olive Oil
1 Tbsp. Butter
1/2 Onion – sliced thinly
1/2 Apple – sliced thinly – cut slices in 1/2
1/4 C. Dried Cherries
1 Tbsp. Brown Sugar
1/2 Tbsp. Balsamic Vinegar
Dash Cayenne Pepper
1/4 Tsp. Pumpkin Pie Spice
Salt and Pepper to taste
2 Tbsp. Toasted Pignolis (pine nuts) for garnish
Roll the puff pastry sheet in a little flour to about 12-14 inches across.
Cut the corners off – use for something else like some easy breadsticks!
Place on a baking sheet (ungreased) for assembly.
Pierce the center of it with a fork a few times to prevent bubbling up.
Mix the ricotta, goat cheese and sage in a bowl. You can do this a few hours ahead if you like.
Pour the cheese mixture into the center of the puff pastry crust on the baking sheet and spread it with a knife or a fork to about 8-9 inches diameter.
Fold the sides inward toward the cheese filling, leaving a wide center and creating a wide edge all around.
Brush the edge with the beaten egg all the way around.
Bake at 400 degrees for about 20 minutes until the edges are golden. Remove from the oven and proceed with adding the relish right away.
Put oil and butter in a pan and melt butter.
Add the other ingredients, mixing well.
Cook about 8-10 minutes until the onions and apple caramelized. The mixture will be kind of shiny!
When the crostata is finished baking and has been removed from the oven – Mound the relish mixture in the center.
Top with Toasted Pignolis.
Slice in small pie shaped slices – kind of like a pie or pizza. Serve warm on little plates with forks.
Enjoy your RICOTTA AND GOAT CHEESE CROSTATE WITH ONION, APPLE, CHERRY RELISH with a bottle of a lovely vino rosso!. I like a Valpolicella Ripasso with this. A spirited Syrah (or Shiraz) would also be nice.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography