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Blackened Country Ham Bruschetta

Paired with 2018 Lula Cellars Anderson Valley Pinot Noir

• blackening seasoning, as needed see recipe below
• 1/2 pound, country ham, cut into ¼" thick, about 2"x 2" slices
• fava bean spread see recipe below
• garlic ricotta see recipe below

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• 2 cups frisée, yellow leaves only
• 1 cup flat leaf parsley, leaves only
• 1 tsp olive oil
• 1 tsp lemon zest, finely grated
• 3 tbsp unsalted butter, soft
• 1 cup manchego cheese, finely grated
• 2 each sourdough boule bread, 1" crosscut

1. Season the ham with the blackening seasoning, set aside.
2. Spread ½ tablespoon of butter on each side of the bread.
3. In a nonstick sauté pan on medium heat toast the bread on each side.
4. When the bread is toasted, evenly sprinkle ¼ cup of manchego cheese on top of each piece. Lightly pack the cheese onto the bread. Quickly flip the bread over to caramelize the cheese onto the bread. (about 1 minute). Repeat this step for the other side of the bread.
5. When the cheese is golden brown, place the bread on a paper towel lined plate.
6. Add the remining butter to the pan.
7. On high heat lightly brown the butter.
8. Place the ham into the browned butter, cook the ham until it is well caramelized on each side. (occasionally flipping).
9. Place the bread on to your plate. Evenly spread the ricotta cheese on top of the bread.
10. Lay four pieces of ham on top of the ricotta.
11. Evenly spoon the fava bean spread on top of the ham.
12. In a small mixing bowl mix the frisée, parsley, lemon zest, and olive oil together.
13. Place the frisée salad on top of the fava bean spread.

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Fava Bean Spread

• 2 cups fava beans, blanched, shelled
• 2 tbsp shallots, minced
• 1 tbsp orange zest, finely grated
• 1 tsp fresh oregano, chopped
• 1 tbsp fresh mint, chopped
• 1/4 cup olive oil
• 1 tsp kosher salt

1. Place all ingredients into a food processor. Pulse the fava beans until it forms a rough spread. (do not purée smooth)

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Garlic Ricotta

• 1½ cups ricotta cheese
• 1 tbsp garlic, minced
• 3 tbsp olive oil
• 1/4 tsp fine sea salt
• 2 tsp lack pepper, fresh ground

1. Add the olive oil and garlic to a small sauté pan.
2. On low heat lightly toast the garlic. Set aside until the oil is room temperature.
3. Add all ingredients to a medium mixing bowl.
4. Mix until the oil is fully incorporated into the ricotta.

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Blackening Seasoning

• 6 tbsp paprika
• 3 tbsp cayenne powder
• 3 tbsp onion powder
• 3 tsp garlic powder
• 3 tsp ground black pepper
• 2 tbsp kosher salt
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp dried thyme

1. Mix all ingredients together well