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

GLENVIEW, Ill. (WLS) – It’s golf season, but for some fair-weather fans, it’s all about the drinks and food after the round.

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

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And the clubhouse restaurant can be just as crowded as the golf course.

Chef Franco Francese runs Coarse Italian, and on Thursday he stopped by Cooking Up A Storm to prepare one of their most popular dishes: Bruschetta with Whipped Ricotta.

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Bruschetta with whipped ricotta, homemade fig jam “Chicago Hardy” and local honey recipe

Ingredients

– 1 French baguette – cut bread at a 45 degree angle, approximately 1/2 inch thick

– Fig jam – See recipe

– Seasoned Ricotta – See recipe

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

– Olive oil

– Salt

– Black pepper

– Basil chiffonade – for garnishing

Preheat the oven to 375 degrees. Brush 8 baguette slices on both sides with olive oil and a pinch of salt. Spread the fig jam on the baguette slices and then top with whipped ricotta cheese from a piping bag. Place the slices on a baking sheet and place in the oven. Heat for about 5 minutes or until the ricotta begins to brown slightly. Remove from the oven and drizzle with local honey. Finally, sprinkle with freshly ground black pepper and garnish with basil.

Recipe for homemade fig jam – Preparation time 25 minutes, yield 600 grams

Ingredients

– 450 grams fresh Chicago Hardy (Purple) figs, quartered, stem and skin removed

– 120 grams of granulated sugar

– Lemon juice from 1 lemon

– 4 ml vanilla extract

– 25 ml water

In a small saucepan over medium heat, combine figs, sugar, lemon juice, and vanilla extract. Stir frequently until figs “sweat” and sugar is dissolved. Add water and reduce heat; stir less frequently and simmer for about 20 minutes or until mixture thickens. Transfer mixture to a container, cover, and let cool to room temperature. This mixture should be used within one month.

Seasoned Ricotta

– 450 grams of Sopraffina Ricotta

– 30 grams of grated Parmesan

– Salt to taste

Combine the ricotta and parmesan in a mixing bowl and whisk together. Season with salt.

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