Heirloom Tomato Platter Recipes

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

Steps:

• Arrange the tomato slices in an overlapping single layer on an attractive platter.
• Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
• Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

Steps:

• Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
• Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
• In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
• To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.

Steps:

• Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
• Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
• Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.