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heirloom tomatoes with herb ricotta

Don’t get turn off with the idea of making fresh ricotta.  It’s easy and sooooo delicious.  If you can’t get yourself around the idea,  buy a fresh version from a specialty store.  Ricotta at most supermarkets are best used for cooking in a lasagne or a meatball but not alone.

Heirloom tomatoes here are the star, you can skip ricotta all together, or even use a mozzarella or burrata.  Pick ones that are slightly soft, and different colors make a beautiful plate.

heirloom tomatoes with herb ricotta

Don’t get turn off with the idea of making fresh ricotta.  It’s easy and sooooo delicious.  If you can’t get yourself around the idea,  buy a fresh version from a specialty store.  Ricotta at most supermarkets are best used for cooking in a lasagne or a meatball but not alone.

Heirloom tomatoes here are the star, you can skip ricotta all together, or even use a mozzarella or burrata.  Pick ones that are slightly soft, and different colors make a beautiful plate.

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Ingredients

Recipe serves: 4
homemade ricotta
4 cups whole milk
1/2 teaspoon kosher salt
11/2 teaspoons fresh lemon juice or white whine vinegars
cheese cloth
tomatoes
2 scallions, finely chopped
small handful of fresh dill, finely chopped
2 tablespoons fresh chopped chives
2-3 heirloom tomatoes but you can also make with cherry tomatoes, depends on size
olive oil for drizzling
option: garnish with fresh chopped basil leaves
salt and pepper, to taste
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heirloom tomatoes with herb ricotta
Posted by
  • time
    45 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

  • homemade ricotta

  • 4 cups whole milk
  • 1/2 teaspoon kosher salt
  • 11/2 teaspoons fresh lemon juice or white whine vinegars
  • cheese cloth
  • tomatoes
  • 2 scallions, finely chopped
  • small handful of fresh dill, finely chopped
  • 2 tablespoons fresh chopped chives
  • 2-3 heirloom tomatoes but you can also make with cherry tomatoes, depends on size
  • olive oil for drizzling
  • option: garnish with fresh chopped basil leaves
  • salt and pepper, to taste

Directions

1
Done

ricotta

Line a colander with a layer of cheesecloth and set it over a large bowl. This is for draining.
2
Done

In a large pot over medium-high heat, whisk together milk and salt. Bring to a simmer and heat until the mixture just begins to boil or form little bubbles along side of pan. It should take about 15 minutes. It's best to use a thermometer and heat milk to 185F.
3
Done

Once the milk is heated, add the lemon juice or white wine vinegar, and continue to stir on the heat for two minutes. You will see lumps begin to form.

4
Done

Remove pan from the heat and set a timer for 20 minutes, allowing more curdles to form.
5
Done

Remove the curds with a slotted spoon into the cheescloth and colander. Allow to drain for 3-5 minutes for creamier consistency, or 20 minutes if you like it more form. I prefer the creamier version.
6
Done

To store, place in air tight container in refrigerator for up to 3-days.
7
Done

tomatoes

In a medium bowl add the ricotta, scallions, dill, chives, a few sprinkles of salt and pepper and tiny bit olive oil. Taste, adjust, taste again until you like the flavors. Set aside until ready to use.
8
Done

Cut tomatoes into large wedges with a serrated knife, then place in bowl with olive oil and salt and pepper. Taste, adjust, taste again until you like the flavors.
9
Done

When ready to serve, pour tomatoes into a rimmed platter or bowl, and spoon ricotta in a pile to one side. You can also place ricotta in a separate bowl. Garnish with basil and a little more flaked salt (such a fleur de sel), and serve at room temperature.

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