Lunchbreak: Davanti Enoteca chef Jaysen Euler makes mascarpone and fig vasi

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Chef Jaysen Euler

Davanti Enoteca

Mascarpone and Fig Vasi

1 1/2 lbs mascarpone cheese
1/2 lb cream cheese
freshly cracked pepper
extra virgin olive oil
salt and freshly cracked pepper
8–10 thin slices of prosciutto
8 oz. fig compote

Allow mascarpone and cream cheese to temper at room temperature. In a kitchen aid mixer with the paddle attachment add everything except the prosciutto and whip at a low speed until smooth.  Fill to your liking in your favorite jar. Top the whipped cheese with 2-3 oz of fig compote.  Drizzle with olive oil and sea salt. On a sheet tray or baking sheet lay out the slices of prosciutto evenly. Bake at 350* F for 10-12 min. Remove prosciutto from the oven and allow to cool.  As the prosciutto cools it will begin to crisp up. (Serve the prosciutto on the side and encourage your guests to eat the crispy prosciutto with the whipped mascarpone on your favorite bread or cracker.

Fig Compote

2 cups red wine
1/2 cup balsamic vinegar
2 Tbs honey
1 Tbs lemon juice
1 ea. cinnamon
1.5 lb. dried figs

Bring all ingredients to a boil, simmer until the figs have absorbed some of the liquid. Pulse in food processor until still slightly chunky.

Mediterranean Hummus Vasi

2 lbs garbanzo beans
2 lbs cannellini beans cooked (liquid reserved)
3 Tbs Tahini paste
garlic roasted in extra virgin oil
4 lemons, juiced
salt and freshly cracked pepper
1 cup Calabrian chili tapenade

In a food processor add beans, tahini, and lemon juice.  Puree while slowly adding the roasted garlic in oil.  Use the cooking liquid from the beans to adjust to desired consistency. Season with salt and pepper.  Puree until smooth. Fill jars to your liking, topping each jar with 1-2 Tbs of Calabrian chili tapenade. Serve with your favorite bread, crackers, or pita chips

Garlic Roasted in Extra Virgin Olive Oil

In a sauce pot over low heat roast 8-10 cloves garlic in a 1/2 cup of extra virgin olive oil until golden brown.

Calabrian Chili Tapenade

1/2 cup Calabrian chili paste (or another chili paste you may find at your local grocery store)
2 shallots finely diced
1 Tbs chopped chives
1 Tbs chopped parsley
2 Tbs extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste

In a mixing bowl combine ingredients until thoroughly mixed.  Reserve for later use.

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