Do you also always look forward to the moment when the cheese plate arrives on the table? Then get your Cold Smoke Generator and smoke dust out of the cupboard! Did you know that cheese can be cold-smoked at The Bastard? Do choose a cheese that is not too soft. For this recipe, you smoke old ricottas and bake figs with pearl onions in some balsamic vinegar. Roast the crostinis so they become crunchy and you have a good lunch or something tasty for a stiff drink.
2 ricotta cheeses (preferably not too soft, old ricotta is firmer)
1 wholemeal bread
30 ml olive oil
2 grams of salt
500 grams of figs
50 grams of pearl onions
40 ml balsamic vinegar
2 grams of chives
1 gram ground black pepper
Additional requisites:
Cold smoke generator
Smoke dust
Remove all charcoal from your Bastard and make sure there is no ash left. Fill the cold smoke generator with fine smoke dust to taste. Light a tea light and slide it under the starting point so the smoke dust starts to burn. Put the cold smoke generator at the bottom of the Bastard (in your empty coal basket) and place your grid with the ricotta cheese on it and let it smoke until all the wood chips are used up. (about 4 to 5 hours)
Cut the figs into wedges and fill a cast iron skillet with them, add the drained pearl onions and drizzle with the balsamic vinegar. (Add salt and pepper to taste). Place on the grill at 220°C and stir after 10 min. After about 15 minutes it is ready.
Cut the bread into slices and drizzle with olive oil and sprinkle with a little salt. Briefly toast them on your grill until they are golden brown and crispy. Spoon the caramelised figs onto your crostinis and crumble the ricotta on top. Finally, add some chopped chives and some extra balsamic vinegar.
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