Marinated Sunchoke and Caramelized Onion Focaccia

Marinated Sunchoke and Caramelized Onion Foccacia

• 1 half-sheet-pan-size plain foccacia (homemade or store-bought)
• 2 cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese.
• 1 pound sunchokes, scrubbed clean and sliced thinly into half-moons
• 4 medium red onions, sliced
• 1 cup chopped parsley
• 1/4 cup chopped dill
• 1/2 cup olive oil
• 1 lemon, zest and juice
• 1/4 cup rice wine vinegar
• salt and pepper, to taste

1. Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
2. In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
3. Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.

Cashew Ricotta

• 1 pint raw cashews, soaked 3+ hours and rinsed
• 1 clove garlic, chopped
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano
• 1/4 teaspoon ground coriander
• 1 teaspoon sea salt
• 1 tablespoon nutritional yeast (optional)

1. Pulse the cashews and garlic together in a food processor until fine.
2. Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
3. Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)