EAST GRAND RAPIDS, Mich. (WOOD) A West Michigan teen is pursuing his culinary dreams by appearing on Food Network’s “Chopped Junior.”
“Chopped Junior” is an offshoot of the hit show “Chopped,” in which four competitors are presented with a basket of mystery ingredients with which they must make a dish. There are three rounds: appetizer, entrée, and dessert. One competitor is eliminated in each round. The winner of “Chopped Junior” gets $10,000.
Thirteen-year-old Jordan Plumstead originally auditioned to be on Food Network’s “Rachael vs. Guy: Kids Cook-Off,” but didn’t make it. His audition tape made it into the hands of other people at the network, who contacted him about appearing on “Chopped Junior.”
Watch Plumstead compete tonight, November 17, at 8 p.m. on Food Network.
Jordan’s Tomato-Basil with Capers Bruschetta with Chive Ricotta Spread and Balsamic Reduction
- Ciabatta bread
- Olive oil for brushing on bread slices
- 5 Kumato tomatoes, diced
- 1 small red onion, diced
- 1/4 c. basil chiffonade
- 1 1/2 T. capers
- 1 T. white balsamic vinegar
- 1 T. Extra Virgin Olive Oil
- Kosher salt and fresh ground pepper to taste
- 1 1/2 c. balsamic vinegar
- 2 c. ricotta
- 1/4 c. chives, chopped
- 1 1/2 T. grated parmesan
- Slice bread on a bias into 1/2 inch thick pieces and lightly brush with olive oil on both sides.
- Toast bread slices either on a grill or griddle until golden brown and crispy. Set aside.
- In a saucepan, simmer balsamic vinegar until it is reduced by half, and has the consistency of maple syrup. Set aside to cool.
- Mix first six ingredients together and season to taste with salt and pepper.
- Mix ricotta, chives, and parmesan cheese together.
- Spread ricotta mixture onto toasts. Top with tomato-basil mixture. Drizzle with balsamic reduction and serve.