Roasted Tomatoes And Onions With Fresh Ricotta 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:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
• On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.

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.

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Steps:

• First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
• Set aside.
• cut 1/4 inch slices of tomatoes.
• cut thin- 1/8 inch slices of red onion.
• spray 9x 13 oven dish with veggie spray.
• Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
• Sprinkle with salt to taste.
• Sprinkle, evenly, jalapeno or chilli flakes.
• Sprinkle evenly, preroasted garlic cloves.
• Whisk together coriander and olive oil.
• Drizzle evenly over all.
• Sprinkle with parsley.
• Bake in 350 degree oven for 20-25 minutes .

Steps:

• Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
• As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
• Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
• Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

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.