Glenview Park Golf Club restaurant Coarse Italian shares recipe for Whipped Ricotta Bruschetta on Cooking Up A Storm

GLENVIEW, Ill. (WLS) — It’s golf season and for golf fans enjoying a day of good weather, nothing is more important than a post-round drink and meal.

Glenview Park Golf Club is a public course located at 800 Shermer Road in Glenview.

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The clubhouse restaurant can get just as busy as the course.

Coarse Italian is helmed by chef Franco Francese, who joined Cooking Up A Storm on Thursday to create one of the restaurant’s most popular dishes, whipped ricotta bruschetta.

reference: Cooking up a storm: Specialty honey-orange vinaigrette from House 406 in Northbrook

Whipped ricotta bruschetta with house-made “Chicago Hardy” fig jam and local honey

material

– 1 slice of French bread – slice the bread at a 45 degree angle into slices approximately 1/2 inch thick

– Fig jam – See the recipe

– Seasoned Ricotta – View Recipe

– Local Honey – Support local farmers at your favorite farmers market

– Olive oil

– salt

– Black pepper

– Basil chiffonade – for garnish

Preheat the oven to 375°. Brush both sides of 8 baguette slices with olive oil and a pinch of salt. Spread the baguettes with fig jam and top with whipped seasoned ricotta from a piping bag. Place the slices on a baking sheet and in the oven. Cook for about 5 minutes or until the ricotta is lightly browned. Remove from the oven and drizzle with local honey. Finish by sprinkling with freshly ground black pepper and basil leaves.

Homemade Fig Jam Recipe – Preparation time 25 minutes, yield 600 grams

material

– 450 grams fresh Chicago Hardy (purple) figs, stems and skins removed and cut into quarters

– 120 grams granulated sugar

– Lemon juice from 1 lemon

– 4mL vanilla extract

– 25mL water

Place figs, sugar, lemon juice, and vanilla extract in a small saucepan over medium heat. Stir frequently until the figs “sweat” and the sugar dissolves. Add water, reduce heat to low, and simmer, stirring less frequently, for about 20 minutes or until mixture thickens. Transfer mixture to a container, cover, and let come to room temperature. This mixture is best used within one month.

Seasoned Ricotta

– 450 grams of soprafina ricotta

– 30 grams grated Parmesan

– A pinch of salt

Combine ricotta and Parmesan in a mixing bowl and add salt to taste.

For more information, visit glenviewparks.org/facilities/glenview-park-golf-club.