Ricotta Basil Tomato Tea Sandwiches Recipes

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

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

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

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.

Ingredients

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

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 3

Number Of Ingredients 6

Fettuccine with Ricotta, Tomatoes and Basil image

Steps:

Cook and drain fettuccine as directed on package. Return to saucepan.
Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
Top fettuccine with tomato, basil and remaining Parmesan cheese.

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

Ingredients

1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

BASIL, TOMATO AND MOZZARELLA SANDWICH

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories Main Dish Recipes Sandwich Recipes Cheese

Time 15m

Yield 4

Number Of Ingredients 6

Basil, Tomato and Mozzarella Sandwich image

Steps:

Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

Ingredients

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar