Best 6 Green Tomato Toast With Ricotta Salata And Lemon Recipes

WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees F.
• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
• Meanwhile, cut bread into 20 (½-inch) slices.
• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
• Remove bread from oven and assemble toast.

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
• Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
• Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
• Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

TOMATO PEACH SALAD WITH RICOTTA

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
• Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
• Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
• Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.