Fig and chorizo toast by Laurent Dagenais – La Belle Excuse

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Fig and chorizo toast by Laurent Dagenais

Fig and chorizo toast by Laurent Dagenais

Portions: 2
Prep time: 25 minutes
Cooking time: 10 minutes

Ingredients

Chorizo vinaigrette

1 chorizo sausage (diced)
1 red onion (diced)
125 ml (1/2 cup) of pine nuts (toasted)
250 ml (1 cup) of olive oil Laurent Dagenais X La Belle Excuse
78 ml (1/3 cup) of La Belle Excuse red wine vinegar
30 ml (2 tablespoons) of La Belle Excuse pearl onion confit in lemon balsamic
125 ml (1/2 cup) of flat parsley (finely chopped)
Salt and pepper to taste

Toast

2-3 fresh figs (cut in wedges)
1 inch slice of sourdough bread
45 ml (3 tablespoons) of fresh ricotta cheese
Salt and pepper to taste

Steps

Sauteed chorizo dices in a small pan with a drizzle of olive oil for 4-5 minutes on medium high heat. Add diced onion and cook until translucent, no coloration. Add the pine nuts, deglaze with the vinegar and reduce for 2 minutes. Add the confit onion, parsley, season with salt and pepper. Off the heat, incorporate the rest of the olive oil until obtention of a vinaigrette. Set aside and reserve at room temperature.
Drizzle olive oil on the sourdough bread and grill until crispy and nicely charred. Set aside.
Spread fresh ricotta onto the toasted sourdough bread. Place fig wedges on ricotta to cover the whole bread. Dress with the chorizo vinaigrette and finish with salt and pepper.

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