Marinated Sunchoke And Caramelized Onion Focaccia

Name: Marinated Sunchoke And Caramelized Onion Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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
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.
4
Pulse the cashews and garlic together in a food processor until fine.
5
Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
6
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.)

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Marinated Sunchoke And Caramelized Onion Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!