This features not one but two of my favorite root vegetables. Both are pretty amazing in their own right. But by 'undercooking' one, and 'overcooking' the other, you get a ton more flavor and a perfect marriage.
I invented this last year while experimenting with seasonal ingredients to jazz up my usual focaccias, which I also sometimes call pizzettas-depending on their shape. —Anitalectric
Marinated Sunchoke and Caramelized Onion Foccacia
half-sheet-pan-size plain foccacia (homemade or store-bought)
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.
In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
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.
Pulse the cashews and garlic together in a food processor until fine.
Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
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.)
I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!