Make Me: Versante’s Tomato Jam and Lemon Ricotta Crostini

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If you haven’t already been into Park City Peaks Hotel to sample what Versante Hearth + Bar has to offer, you won’t want to miss the comfortable, casual Bistro-style Italian eatery. Whether you’re craving pizza, pasta, a lighter salad or a stellar burger, Versante Hearth + Bar is a great choice for all. Versante offers a selection of local craft beers, selected wine list, craft cocktail menu, and a full bar.

Visitors rave about the tomato jam and lemon ricotta crostini. It will make a comeback on the summer menu, but if you just can’t wait, we got the recipe for you to make it at home!

versante tomato jam

Versante’s Tomato Jam and Lemon Ricotta Crostini

Ingredients

  • 4 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup fresh oregano, minced
  • 4 pounds tomatoes, diced
  • 1 1/2 cups sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 ounces basil, chiffonade
  • 2 cups ricotta cheese
  • 2 tablespoons lemon zest
  • 1 teaspoon salt
  • 6 slices bread, toasted
  • 2 tablespoons balsamic reduction
  • 2 tablespoons pesto

Instructions

  1. Sauté garlic in olive oil until translucent.
  2. Add oregano and tomatoes and sauté for 5 minutes to pull out the juices.
  3. Add sugar, and cook for another 2-3 minutes.
  4. Strain off tomatoes, reserving liquid.
  5. Spread tomatoes onto parchment-lined sheet pan to cool.
  6. In a small saucepan over medium heat, reduce tomato liquid by half into a light syrup.
  7. Fold tomatoes and syrup together.
  8. Fold in basil and season with salt and pepper.
  9. Plate on a serving dish with a scoop of ricotta cheese and tomato jam.
  10. Drizzle balsamic reduction and add pesto to the side.
  11. Serve with crostini.
http://dishingpc.com/make-me-versantes-tomato-jam-and-lemon-ricotta-crostini/

versante burger

Other menu items include:

PARKITE PIZZA: Balsamic-roasted Brussels sprouts, goat cheese, sun-dried tomatoes

VERSANTE BURGER: House-made burger, pretzel roll, bacon, caramelized onions, melted gouda, lettuce, tomato

CHICKEN PESTO PAPPARDELLE: Grilled chicken breast, artichoke hearts, pesto, sun-dried tomato, parmesan

CHICKEN PICCATA: Airline chicken breast, capers, zucchini noodles, Yukon gold potato gallette

LEMON RICOTTA CHEESECAKE: Blackberry compoteversante pizza

VERSANTE HEARTH + BAR

Bistro-style Italian comfort food with local beers and craft cocktails

4pm – 10pm 7 days a week  I  2346 Park Ave.

435.649.5000 | versanteheartandbar.com

 

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