Maple Roasted Rhubarb with Ricotta Bruschetta Recipe

By Gabe Thompson, Executive Chef Anfora, L’Artusi, dell’Anima

Yield: 4 to 6 crudité portions

Ingredients:

• 1/2 lb. rhubarb
• 1/3 cup pure maple syrup
• 1 teaspoon lemon zest
• Juice of 1 lemon
• 1 teaspoon orange zest
• 1 teaspoon salt
• 2 cups ricotta
• Baguette
• Olive oil

Directions:

1. Preheat oven to 350°F.
2. Dice rhubarb into small cubes and toss with maple syrup.
3. Add orange zest, 1 teaspoon lemon zest, juice of one lemon, and one teaspoon salt.
4. Place mixture in a shallow baking dish and cover.
5. Bake for thirty minutes. Let cool to room temperature.
6. Slice baguette into about 12 slices and toast slices.
7. Place generous portion of ricotta on baguette and top with rhubarb mixture. 
8. Top with olive oil drizzle.