Ricotta And Tomato Sandwich Food

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HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

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.

PEACH, TOMATO, AND RICOTTA SANDWICH



Peach, Tomato, and Ricotta Sandwich image

Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1

Number Of Ingredients 8

2 tablespoons ricotta
2 slices whole-grain bread, toasted
3 slices tomato
3 slices peach
2 slices red onion
Sea salt
Extra-virgin olive oil
Fresh basil

Steps:

  • Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.

RICOTTA, BASIL, TOMATO TEA SANDWICHES



Ricotta, Basil, Tomato Tea Sandwiches image

There's something about a afternoon get together with mini sandwiches that makes me happy. Can you imagine a brunch with friends and there's heart shaped delicious sandwiches waiting for you on the table? Doesn't that scream love and yum at the same time? In this super easy to put together recipe we're going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes. Created by Pamela Reed of Brooklyn Farm Girl.

Number Of Ingredients 5

16 slices bread, (white or wheat)
16 ounces ricotta cheese
4-6 cloves garlic
15 ounce can Hunt's® Diced Tomatoes, drained
1 bunch fresh basil leaves

Steps:

  • Add ricotta, garlic and a few fresh basil leaves to food processor.
  • Pulse until it's all combined.
  • Take your bread and cut it into shapes of your choice with a cookie cutter.
  • Start to assemble the sandwiches: bread, ricotta mixture, spoonful of diced tomatoes and fresh basil, bread.
  • Serve and enjoy.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH



Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With image

From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.

Provided by TxGriffLover

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

Steps:

  • For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
  • Using a small knife, lift the anchovy fillets from their bones.
  • In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
  • To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
  • Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
  • Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
  • Top with another slice of toasted bread, then cut in half with a serrated knife.
  • Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

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