FIRE ROASTED RICOTTA WITH CORN AND PEPPERS ENJOY DAN:

FIRE ROASTED RICOTTA WITH CORN AND PEPPERS by CHEF DAN:

Serves 4

INGREDIENTS:
1 (8 Oz) container of ricotta cheese

2 tablespoons olive oil, divided

2 ears corn on the cob, charred

2 bell peppers, charred

1 (28 Oz) can fire roasted diced tomatoes, undrained

1-tablespoons balsamic brown butter (recipe to follow)

2 tablespoons butter, room temperature

2 garlic cloves, minced

1 loaf Essential Organic Cibatta bread sliced and toasted

1 tablespoon cilantro, chopped

DIRECTIONS:

1.   Heat grill to medium-high

2.   Place corn on the cob and bell peppers on the grill; rub with 1 tablespoon olive oil and a dash of salt grill until blackened.

3.   Then place in a paper bag, after about 20 minutes, remove and scrape of blackened skin.

4.   Cut corn off the cob and slice the pepper into thin slices.

5.   Place ricotta and tomatoes in a cast-iron skillet with 1 tbs. olive oil.

6.   Place on grill and cook 6 minutes or until nice and bubbly.

7.   Let cool for 10 minutes.

8.   Top with roasted corn, peppers and cilantro.

9.   Sprinkle balsamic brown butter mixture over the corn and peppers.

10.                In a bowl minced garlic and butter and stir to combine.

11.                Add to toasted Cibatta bread.

BALSAMIC BROWN BUTTER:

Makes 1-1/2 tablespoons

1/4-cup butter

1 tablespoon balsamic vinegar

DIRECTIONS:

1.   In a sauce pan cook butter over low-heat for about 10 minutes.

2.   Stirring occasionally.

3.   Let cool for 2 minutes.

4.   Then add balsamic vinegar and season with a dash of sea salt.

ENJOY DAN:                                             SING SONGS & PLANT SEEDS!!