5 Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper. 6 Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper. 7 To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately. Serves 6 to 8
Alfresco Season from page 72
APEROL SPRITZ GRANITA 1 cup (250 ml) water ½ cup (125 ml) granulated sugar 1 cup (250 ml) freshly squeezed orange juice
BRUSCHETTA WITH ZUCCHINI, ASPARAGUS, RICOTTA & LEMON 16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal ½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling sea salt and freshly ground black pepper 1 cup (250 ml) ricotta cheese 2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips ½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces 1 clove garlic 3 tbsp (45 ml) freshly squeezed lemon juice, divided 2 Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter. 3 Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes. 4 Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well. 2 tsp (10 ml) finely grated lemon zest 3 tbsp (45 ml) finely grated Parmesan ¼ cup (60 ml) walnut pieces, toasted coarse sea salt, for finishing fresh mint and basil leaves, for garnish 1 Preheat oven to 375 F (190 C).
½ cup (125 ml) Aperol ¼ cup (60 ml) Prosecco orange slices, for garnish
1 In a medium saucepan, combine water and sugar. Heat mixture over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature. 2 Once cooled, stir in orange juice, Aperol and Prosecco. Pour mixture into a shallow baking dish and place in freezer. 3 After 30 minutes, use a fork to scrape granita mixture from edges of dish towards centre. Repeat this process every 30 minutes until mixture is fully frozen and flaky, 2 to 3 hours. 4 To serve, spoon granita into small glasses, garnish with an orange slice and serve immediately. Serves 6 to 8 INGREDIENT IN
CAVA SANGRIA WITH BLACKBERRIES & PEACHES ¼ cup (60 ml) granulated sugar ¼ cup (60 ml) water 1 sprig fresh rosemary, plus more for garnish 3 cups (750 ml) dry or semi-dry Cava ½ cup (125 ml) Cointreau ½ cup (125 ml) freshly squeezed orange juice ¼ cup (60 ml) freshly squeezed lemon juice 2 ripe peaches, each pitted, sliced into 6 to 8 pieces 1 cup (250 ml) fresh blackberries club soda, to serve 1 In a small saucepan, combine sugar, water and rosemary sprig. Heat over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature. 2 In a large pitcher, combine rosemary simple syrup (including the sprig), Cava, Cointreau, orange juice and lemon juice. Stir to combine. Add peaches and blackberries and stir to combine. Refrigerate for 30 minutes. 3 To serve, pour sangria into glasses filled with ice. Top with a splash of club soda and garnish with rosemary sprigs. Serve immediately. Serves 6 to 8 INGREDIENT IN COINTREAU France $24.49 10322 375 ml FREIXENET CORDÓN NEGRO GRAN SELECCIÓN CAVA BRUT Spain $18.99 88591
APEROL APERITIVO Italy $29.49 144071 LAMARCA PROSECCO Italy $22.99 321182
CUCUMBER & CRAB SALAD WITH CAPER CRÈME FRAÎCHE 4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise ¾ lb (340 g) fresh Dungeness crab leg meat ½ cup (125 ml) crème fraîche
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