Ricotta With Cantaloupe Pistachios And Prosciutto Food

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

CANTALOUPE WITH RICOTTA AND PISTACHIOS

Steps:

• Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO

Steps:

• Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
• Place into 4 small bowls. Top with pistachios and a drizzle of honey.
• Enjoy!

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Steps:

• Grill bread slices.
• Halve, pit, and thinly slice peach.
• Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
• Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

CANTALOUPE AND PROSCIUTTO WITH BASIL OIL

Steps:

• Preheat oven to 375°F.
• On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
• Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
• Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.