ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
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.
WARM WILD MUSHROOM AND ROASTED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven 425 degrees F
- Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
- Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
- Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
- Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.
ROASTED TOMATOES AND MUSHROOMS WITH HERBED RICOTTA
From Australian Homes and Gardens Diabetic Living. A leisurely breakfast or a brunch or light dinner. For gluten free option use gluten free bread. Please note that fan forced ovens generally run 10C to 15C temperature wise lower than conventional ovens.
Provided by ImPat
Categories Breakfast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 150C (fan forced).
- Line 2 baking trays with baking/parchment paper and put a rack over one.
- Put cut tomatoes halves on the rack, spray with the olive oil cooking spray and roast for 40 minutes (please note that during part of this time you will also cook the mushrooms).
- HERBED RICOTTA - put ricotta, lemon zest, parsley, dill and garlic in a small bowl and season with pepper and mix well to combine and put in the fridge until required.
- Put the mushrooms, stem side up on the second tray and spray with cooking spray and roast in the oven with the tomato halves for the last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges.
- Divide the mushrooms between 2 plates and spoon equal amounts of the herbed ricotta between the 4 mushroom caps .
- Place the tomato halves on the plates.
- Toss the rocket leaves (or baby salad leaves) in the balsamic vinegar together and place on the tomato halves.
- Serve with the bread (toasted if you like) and your juice of choice.
Nutrition Facts : Calories 122.4, Fat 1.6, SaturatedFat 0.3, Sodium 225, Carbohydrate 23.3, Fiber 4.3, Sugar 5.8, Protein 5.6
ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
More about "roasted tomatoes and mushrooms with herbed ricotta recipes"
SHEET PAN-ROASTED TOMATOES & MUSHROOMS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
ROASTED CHERRY TOMATO TART RECIPE WITH HERBED …
From fromachefskitchen.com
ROASTED TOMATOES AND MUSHROOMS WITH GRILLED BREAD
From panningtheglobe.com
MUSHROOM RAGOUT WITH HERBED RICOTTA & PAPPARDELLE
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Vegetarian Mushroom RecipesCalories 432 per serving
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add tomato paste, salt and 1/4 teaspoon pepper and cook, stirring, for 1 minute. Stir in wine and tomatoes and bring to a simmer. Cover and cook for 5 minutes.
- Meanwhile, combine ricotta, herbs, the remaining garlic and 1/4 teaspoon pepper in a small bowl.
- Cook pasta in the boiling water according to package directions. Using tongs or a slotted spoon, transfer the pasta directly to the skillet, allowing some of the pasta-cooking water to drip into the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Serve the pasta topped with the ricotta mixture and more herbs, if desired.
CREAMY AND DELICIOUS BAKED RICOTTA | MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (48)Total Time 30 minsCategory AppetizerPublished Feb 19, 2020
STUFFED PORTOBELLO MUSHROOMS WITH RICOTTA RECIPES - YUMMLY
From yummly.com
CHERRY TOMATO, ASPARAGUS, AND HERBED RICOTTA TART
From leitesculinaria.com
25 FRENCH TARTINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
GRILLED BREAD WITH RICOTTA AND TOMATOES RECIPE | BON APPéTIT
From bonappetit.com
ROASTED MUSHROOMS AND ASPARAGUS: A TASTY EASTER SALAD
From thesouthafrican.com
ROASTED FISH WITH LEMON, SESAME AND HERB BREAD CRUMBS RECIPE
From cooking.nytimes.com
HOW TO MAKE JAKE COHEN'S ROASTED TOMATO BRISKET FOR PASSOVER
From abcnews.go.com
RICOTTA AND ROASTED TOMATO BRUSCHETTA WITH PANCETTA RECIPE
From foodandwine.com
ITALIAN ROASTED MUSHROOMS AND VEGGIES - JO COOKS
From jocooks.com
QUINOA BOWL RECIPE WITH ROASTED TOMATOES, RICOTTA AND BALSAMIC
From rachelcooks.com
ROASTED TOMATO & MUSHROOM PASTA - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
HERBED RICOTTA TOMATO TART - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
ROASTED MUSHROOMS & ASPARAGUS WITH SOFT BOILED EGGS AND HERB ...
From food-blog.co.za
INA GARTEN'S HEIRLOOM TOMATOES WITH HERBED RICOTTA RECIPE IS THE ...
From eatingwell.com
CHICKEN AND SPINACH BREAKFAST CASSEROLE WITH SUN-DRIED …
From theroastedroot.net
WHAT TO SERVE WITH MUSHROOM RISOTTO-TOP 50 RECIPES
From sabrinacurrie.com
80 EASTER DINNER RECIPES WE SWEAR BY EVERY YEAR - MSN
From msn.com
LEMONY HERBED RICOTTA AND ROASTED TOMATO BRUSCHETTA - THE …
From thedailymeal.com
2023 EASTER RECIPE GUIDE! 50 OF THE BEST EASTER RECIPES!
From howsweeteats.com
ROASTED TOMATOES & MUSHROOMS WITH HERBED RICOTTA RECIPE
From recipezazz.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #for-1-or-2 #breakfast #lunch #vegetables #australian #oven #diabetic #dietary #mushrooms #tomatoes #brunch #equipment #number-of-servings
You'll also love