Fresh heirloom tomatoes with herb infused ricotta cheese served with toast points.
Course Salad
Prep Time 10 minutesminutes
Cook Time 7 minutesminutes
Servings 4(click to scale)
Calories 640kcal
Ingredients
Ricotta Cheese
2cupsricotta cheesewhole milk
1Tbspfresh basilminced
1tspfresh oreganochopped
1tspfresh thymeleaves, crushed
½tspfresh ground black pepper
1tspfresh lemon zestgrated fine
½tspkosher salt
Toast Points
2ozextra virgin olive oil
2eachbaguette 4oz
Heirloom Tomatoes
1lbheirloom tomatoes
1cupfresh English cucumberssliced
½cupfresh radishslices
1/4cupfresh serrano peppersseeded 1/4” sliced
1/4cupfresh red onionsthin slivered
1/4cupextra virgin olive oil
1/4cupbalsamic vinegar
1tspkosher salt
2Tbspfresh basilminced
Instructions
All produce should be rinsed and scrubbed
In a small bowl combine the ricotta cheese with basil, fresh oregano, spices, zest and thyme. Set aside.
In another small bowl whisk together the olive oil, balsamic vinegar and salt.
Toss the sliced tomatoes, cucumbers, serrano pepper slices, radishes, and onions in the dressing.
For each salad first spread 1/4 cup of the herb ricotta mix on the bottom of the bowl or plate. Top with 1 cup of the combined tomato salad mix. Drop an additional 1/4 cup of ricotta cheese blend in small balls on top.
Garnish with 1 tsp of fresh torn basil.
Toast Points
Pre-heat oven to 350º F.
Slice each demi baguette into 4 each angle cut slices. Place the sliced bread ona parchment lined sheet tray.
Drizzle the olive oil equally over the top of the bread. Place the sheet tray in the oven and bake for 5 - 7 minutes or until toast points are browned.