BRUSCHETTA!

Valley native Chef Ryan Scott has been busy touring the world. He’s recently made cooking appearances in Dubai, Atlanta, New York, Fallon Nevada, San Francisco, Sacramento and Gilroy, and will appear at the San Francisco Health Fair October 22nd. Ryan has four more appearances on the Today Show with Kathie Lee and Hoda before the New Year, and recently won the Gilroy Garlic Festival cookoff this summer. Here’s his take on Bruschetta, an Italian classic. Enjoy!

Black mission fig bruschetta with arugula pesto and capricious goat cheese

Yields 4 pieces bruschetta

1 mini sourdough loaf
¼ lb wild arugula
2 tbsp parmesan cheese
2 tbsp and 1 tsp extra virgin olive oil
¼ tsp minced garlic
3 ripe black mission figs
½ tsp balsamic vinegar
1/8 tsp fresh thyme leaves
1 large slice of capricious goat cheese

Procedure:

1.) Slice bread on a bias, brush with olive oil and season with salt and pepper. Heat grill pan to medium high heat and grill bread on each side for 3-4 minutes.

2.) To make pesto, in a mortar or blender add arugula, parmesan, garlic, 2 tbsp olive oil and pinch of salt. Puree until nice and smooth.

3.) Dice figs and place in a small bowl. Add balsamic, thyme leaves and 1 tsp olive oil, season to taste with salt and pepper, mix and set aside.

4.) To assemble, spread pesto evenly on bruschetta and top with a flat layer of fig relish. Microplane goat cheese on top of bruschetta, finish with a little salt.

Check out Ryan’s website here:
www.ryanscott2go.com

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