Tomato Spread With Ricotta Cheese Food

TOMATOES STUFFED WITH RICOTTA CHEESE

Steps:

• Preheat the oven to 200°C (approximately 400°F). Brush a baking dish with a little olive oil.
• Rinse spinach thoroughly and blanch for 1 minute in a pot of boiling salted water. Drain, rinse with cold water, drain again and then coarsely chop. Rinse tomatoes, cut a lid by removing the top and scrape out seeds.
• Peel garlic and onion, chop and sauté in a pan with oil until translucent. Then place garlic and onion in a bowl and mix with spinach, ricotta, eggs and Parmesan and season well with salt, pepper and nutmeg. Fill tomatoes with ricotta mixture. Place in the prepared baking dish and cover. Bake for about 20 minutes in the preheated oven and serve while hot.

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.

RICOTTA AND TOMATO SPREAD

Steps:

• Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
• Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

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

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.