Seared chicken sausage with whipped ricotta and tomatoes on toast.
KBy kaylyn
Servings
2
3 piece Chicken sausage links, fully cooked
0.75 cup Whole-milk ricotta
1 tsp Lemon zest
3 tbsp Extra virgin olive oil
12 piece Cherry tomatoes
1 clove Garlic
4 slice Crusty sourdough bread
8 piece Fresh basil leaves
2 tbsp Parmigiano-Reggiano, finely grated
0.5 tsp Fine salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tsp Balsamic vinegar
Calories
1088 kcal
Protein
34g
Carbs
55g
Fat
80g
Fiber
2g
Sugar
1g
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Whipped Ricotta
1. Whip the ricotta with the Parmigiano-Reggiano, lemon zest, half of the salt and the black pepper using a fork or small whisk for 1 minute until light and creamy. Set aside.
0.8 cup Whole-milk ricotta,
1 tsp Lemon zest,
2 tbsp Parmigiano-Reggiano, finely grated,
0.2 tsp Fine salt,
0.2 tsp Black pepper
2. Slice the chicken sausage into thick coins on a slight diagonal. Halve the cherry tomatoes and thinly slice the garlic.
3. Heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium-high heat. Sear the sausage coins for 3 to 4 minutes, turning once, until deeply golden on both sides. Transfer to a plate.
4. Lower the heat to medium and add 1 tablespoon of olive oil, the garlic and the red pepper flakes to the same skillet. Stir for 20 seconds until fragrant, then add the tomatoes and the remaining salt. Cook for 3 to 4 minutes until blistered and softened.
1.0 tbsp Extra virgin olive oil,
12 piece Cherry tomatoes,
1 clove Garlic,
0.2 tsp Fine salt,
0.2 tsp Red pepper flakes
5. Return the sausage to the pan, add the balsamic vinegar and toss for 30 seconds until glossy. Remove from the heat.
1 tsp Balsamic vinegar
6. Toast the sourdough slices until crisp and golden, then brush lightly with the remaining olive oil.
7. Spread a generous layer of whipped ricotta on each toast. Top with the sausage and tomato mixture, spooning over the pan juices. Tear the basil over the top and serve immediately.
8 piece Fresh basil leaves
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