SUN-DRIED TOMATO RICOTTA CROSTINI APPETIZER
Sun-dried tomato, basil, garlic, pepper and ricotta over crispy crostini pieces.
Provided by Plating Pixels
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
- Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.
Nutrition Facts : Calories 126 kcal, Carbohydrate 17 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 245 mg, Fiber 1 g, ServingSize 1 serving
RUSTIC TOMATO AND RICOTTA TART
Provided by Food Network
Categories dessert
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F.
- On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
- Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
- With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.
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.
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE
I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid.
Provided by spatchcock
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 2 tablespoons oil over medium-high heat.
- Add onion and sauté for 4 minutes or until starting to brown.
- Add garlic and sun-dried tomatoes; sauté 3 more minutes.
- Add tomatoes, paprika, salt and pepper.
- Stir well, reduce heat, cover and simmer 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook pasta for 7 minutes or until tender and still a bit firm.
- Drain and toss with remaining 1 tablespoon olive oil.
- Preheat oven to 350°F.
- In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
- Pour into a medium-sized baking dish and top with Parmesan cheese.
- Bake for 20 minutes or until bubbly and lightly browned.
- Serve garnished with chopped parsley and additional Parmesan cheese.
Nutrition Facts : Calories 500.5, Fat 22.9, SaturatedFat 8.7, Cholesterol 41.1, Sodium 610.3, Carbohydrate 59.5, Fiber 8.8, Sugar 6.6, Protein 17.4
More about "ricotta and sun dried tomato tart food"
TOMATO RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 55 minsServings 6Calories 296 per serving
- To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
- Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.
BOBBY FLAY'S BAKED RICOTTA WITH SUN-DRIED TOMATO SAUCE
From today.com
Author Bobby FlayTotal Time 25 minsCategory Appetizers
- 1. In a small saucepan, cover the sun-dried tomatoes with 1 inch of water and bring to a boil. Turn off the heat and allow the tomatoes to plump up and rehydrate in the liquid. Let cool and drain well.
- 2. In a blender, combine the tomatoes, red wine vinegar, honey, garlic, red pepper flakes and salt and pepper to taste and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified and well-balanced and the mixture achieves a sauce consistency.
EASY TOMATO RICOTTA TART - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOMATO RICOTTA TOAST - A DELICIOUS SUMMER BREAKFAST …
From nutmegnanny.com
SUNDRIED TOMATO AND RICOTTA TARTS | SANITARIUM HEALTH …
From sanitarium.com.au
HERBED RICOTTA AND FRESH TOMATO TART - GOOD …
From goodhousekeeping.com
CANNELLINI, SUN-DRIED TOMATO AND RICOTTA TARTS RECIPE
From goodfood.com.au
TOMATO RICOTTA TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOMATO AND RICOTTA TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOMATO RICOTTA TART RECIPE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Tomato RecipesCalories 438 per servingTotal Time 50 mins
HEIRLOOM TOMATO RICOTTA TART RECIPE - FOOLPROOF LIVING
From foolproofliving.com
FRESH TOMATO RICOTTA TART IN PUFF PASTRY (WITH VIDEO)
From pudgefactor.com
TARTE SOLEIL SUN TART WITH SPINACH AND RICOTTA
From myparisiankitchen.com
RICOTTA AND TOMATO TART – SIMPLE FOOD
From simplefood.blog
RICOTTA CHEESE AND TOMATO FILO TART RECIPES | GOODTO
From goodto.com
HERBED RICOTTA TOMATO TART - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
TOMATO TART WITH BASIL AND RICOTTA - HONEYBUNCH HUNTS
From honeybunchhunts.com
BROILED RICOTTA WITH OLIVES AND SUN-DRIED-TOMATO RELISH
From foodandwine.com
PHYLLO SPINACH, SUN-DRIED TOMATO AND RICOTTA CHEESE TART
From recipeland.com
FRESH TOMATO TART WITH HERBED RICOTTA - RACHEL COOKS®
From rachelcooks.com
SUN DRIED TOMATO RICOTTA BITES - RECIPE RUNNER
From reciperunner.com
TOMATO TART WITH WHIPPED RICOTTA RECIPE - SERIOUS EATS
From seriouseats.com
PASTA WITH SUN-DRIED TOMATO RICOTTA PESTO - SERVING DUMPLINGS
From servingdumplings.com
HERBED RICOTTA AND TOMATO PUFF PASTRY TART - A RED SPATULA
From aredspatula.com
FAST TOMATO AND RICOTTA TART RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
RICOTTA TART RECIPE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
TOMATO RICOTTA TART - FRESH SUMMER TOMATO TART RECIPE - TABLE …
From tablefortwoblog.com
ONE POT SUN-DRIED TOMATO PASTA WITH WHIPPED RICOTTA.
From halfbakedharvest.com
ROASTED TOMATO GARLIC AND RICOTTA TART - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
TOMATO AND RICOTTA TART | STARTER | RECIPE | SOCOOK
From socook.co.uk
RICOTTA BASIL TART WITH SUNDRIED TOMATOES TOPPING – GROWN TO COOK
From growntocook.com
TOMATO, THYME AND RICOTTA TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOMATO TART (MADE WITH PUFF PASTRY!) - CHEF SAVVY
From chefsavvy.com
RUSTIC TOMATO-RICOTTA TART - CURRYANDVANILLA
From curryandvanilla.com
TOMATO AND RICOTTA TART RECIPE | COLES
From coles.com.au
FETA AND SUN DRIED TOMATO TART - BOWL OF DELICIOUS
From bowlofdelicious.com
SUN-DRIED TOMATO AND RICOTTA RAVIOLI WITH FRESH TOMATO SAUCE
From eatsmarter.com
RICOTTA AND GOAT CHEESE TOMATO TART | ITALIAN FOOD FOREVER
From italianfoodforever.com
RICOTTA AND SUN DRIED TOMATO TART RECIPES
From tfrecipes.com
SUN-DRIED TOMATO & RICOTTA GRILLED FLATBREADS
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love