HEIRLOOM TOMATOES WITH HERBED RICOTTA
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.
RICOTTA AND TOMATO TOAST
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 12 g
TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE
Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter, Vegetable
Time 25m
Number Of Ingredients 13
Steps:
- Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
- Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
- Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
- Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.
Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
TOMATO, RICOTTA & OREGANO TOAST
Take your toast topping to a new level with tomato, ricotta, oregano and balsamic. Ready in just five minutes, it's a quick, easy and flavour-packed lunch
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 5m
Number Of Ingredients 7
Steps:
- Toss the tomatoes in the sea salt flakes. Spread two toasts with the ricotta, top with the tomatoes, drizzle with balsamic glaze and scatter with the oregano leaves. Season with black pepper to serve.
Nutrition Facts : Calories 146 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.9 milligram of sodium
RICOTTA AND TOMATO SALAD TOASTS RECIPE
Provided by pattynorman1947
Number Of Ingredients 9
Steps:
- 1. Preheat oven or toaster oven to 450. Brush both sides of bread slices evenly with 2 tbsp oil; arrange evenly on a baking sheet. Toast in oven until golden brown, about 5 mins side 2. Meanwhile, stir together ricotta cheese, 1 TBSp oil, 1/2 tsp salt and 1/8 tsp pepper in a bowl. Taste and adjust seasonings as needed. 3. Lightly rub 1 side of each toast with garlic clove; discard garlic. Spread 5 Tbsp ricotta mixture onto the garlicky side of each toast. Top evenly with tomato slices; sprinkle with 1/4 tsp salt. 4. Place herbs in a bowl; add vinegar and remaining 1 tsp oil, 1/4 tsp salt and 1/8 tsp pepper. Toss gently to coat. Top toasts evenly with herb mixture. Serve immediately
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