Tomato Spread With Ricotta Cheese Recipes

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.

Steps:

• Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
• Process until the mixture is rough-textured, not completely smooth

Steps:

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

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.

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F.
• Heat the oil in a medium ovenproof skillet over medium heat until shimmering. Add the corn and cook, stirring frequently, until heated through but not beginning to brown, about 4 minutes. Stir in the tomatoes and season with a pinch of crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Continue to cook, stirring often, until the tomatoes start to soften slightly and release some of their juice, 3 to 5 minutes depending on their ripeness.
• Remove from the heat and make 8 divots in the tomato mixture using the back of a spoon. Dollop the ricotta among the divots and drizzle with oil. Bake on the top oven rack until bubbly and the cheese is heated through, about 20 minutes.
• Meanwhile, spread out the bread on a baking sheet, drizzle both sides with oil and season with salt and black pepper. Bake on the bottom oven rack, flipping halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and cook until melted and bubbly, about 5 minutes. While still hot, sprinkle with crushed red pepper flakes.
• Top the skillet with the basil leaves, drizzle with more oil and sprinkle with flaky salt. Serve right away with the toasts while the skillet is still warm.

Steps:

• In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
• In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
• Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred - you'll have to do this in batches.
• Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.