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.
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