Every week on Foodie Friday cookbook author and Gourmet Warehouse founder Caren McSherry joins CKNW’s Simi Sara with another recipe to wow your guests and up your game in the kitchen.
There was a time when ricotta was reserved for rippled edged lasagna. No more.
This recipe balances the delicious creamy sweetness of this classic Italian cheese, with the brightness and acidity of fresh, seasonal heirloom tomatoes.
Today, ricotta is one of the most popular cheeses to make from scratch. However, going all-in isn’t necessary, and you can still find excellent ricotta at most delis and gourmet markets.
A tomato is consider “heirloom” if its properties have been passed down through generations because of special characteristics.
They are worth seeking out in farmers’ markets where they are in abundance. Don’t be discouraged by blemishes and radical shapes, which are to be expected from honestly grown organic heirlooms.
What you need
- 2 pounds mixed varietal heirloom tomatoes
- 2/3 cup pine nuts, toasted
- 3 tablespoons fresh lemon juice
- 2/3 cup extra virgin olive oil
- Fleur de sel
- Fresh ground pepper to taste
- 2 cups natural fresh ricotta
- 1/3 cup fresh chopped parsley
- 1/3 cup fresh chopped basil
- 1/3 cup fresh chopped tarragon
- 1/3 cup fresh chopped mint
- 1 teaspoon lemon zest
- 1 tablespoon pomegranate molasses
How do do it
- In a 3 cup bowl, mix together the cheese, parsley, basil, tarragon, mint, zest and molasses
- Stir well to combine. Cover and chill until ready to use
- To serve, slice the tomatoes and lay them on a round platter
- Mix together the lemon juice and olive oil, drizzle evenly over the tomatoes and sprinkle with the toasted pine nuts
- Using a soup spoon, randomly scatter spoonfuls of the prepared ricotta all over the dish
- Finish with a good grinding of fresh pepper and serve
- Serves six