Heirloom Tomatoes with Roasted Garlic and Herbed Whipped Ricotta
A simple and elegant dish that highlights quality ingredients in their true form, this is equally as good for an appetizer at your next formal occasion, or a side dish for a warm day on the patio!
Equipment
- Kitchen knife
- Whisk
- Tin Foil
- Mixing bowl
Ingredients
- 1 bulb Garlic
- 3 large Heirloom Tomatoes
- 2/3 cup Ricotta Cheese
- 3 tbsp Olive Oil
- 1/4 squeezed Lemon (optional)
- 1 sprig Fresh Rosemary
- 1 sprig Fresh Thyme
- 6-8 large Leaves Fresh Basil
- Salt and Pepper to taste
Instructions
- Preheat oven to 400. Slice the top off of the bulb of garlic so each clove is slightly exposed. Place on a square of tinfoil and drizzle with a generous amount of olive oil and sprinkle of salt. Wrap in foil completely and place in oven to roast, about 40 minutes. Remove and carefully opening to cool, set aside. Save excess olive oil!
- In mixing bowl, add ricotta, about 2/3 of the olive oil, lemon if using, thyme and rosemary. Using a whisk, vigorously whip until a creamy paste forms.
- When garlic is cooled enough to be handled, squeeze 4 cloves into the ricotta paste (the sharp garlic taste tames when roasting, so don't fear the quantity!). Mash/whisk together until fully incorporated. Add salt and pepper and adjust seasoning to taste. *I love removing the bulb of garlic from the tin foil and pouring the excess olive oil in to the ricotta-it adds a marinated garlic flavor!
- To plate, slice heirloom tomatoes in wedges and form a circle, spooning the ricotta mixture in the middle. Drizzle all with the remaining olive oil, chiffonade basil, and a sprinkle of salt. Enjoy!