- Marinated Sunchoke and Caramelized Onion Foccacia
- 1half-sheet-pan-size plain foccacia (homemade or store-bought)
- 2cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese.
- 1pound sunchokes, scrubbed clean and sliced thinly into half-moons
- 4medium red onions, sliced
- 1cup chopped parsley
- 1/4cup chopped dill
- 1/2cup olive oil
- 1lemon, zest and juice
- 1/4cup rice wine vinegar
- Salt and pepper, to taste
Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.
- 1pint raw cashews, soaked 3+ hours and rinsed
- 1clove garlic, chopped
- 1lemon, juiced
- 2tablespoons olive oil
- 1tablespoon fresh oregano
- 1/4teaspoon ground coriander
- 1teaspoon sea salt
- 1tablespoon nutritional yeast (optional)
Pulse the cashews and garlic together in a food processor until fine.
Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)
Author Notes: This features not one but two of my favorite root vegetables. Both are pretty amazing in their own right. But by ‘undercooking’ one, and ‘overcooking’ the other, you get a ton more flavor and a perfect marriage.–Anitalectric