July 27, 2007
Herbed Ricotta with Roasted Cherry Tomatoes
Got milk? We all recognize the slogan from the dairy industry’s ads featuring celebrities with milk-mustached upper lips.
But here’s a new version. “Got milk? Got ricotta.”
Yes, homemade fresh ricotta is as close as your refrigerator. It requires only a quart of milk and a lemon and is easy and inexpensive to make at home in just a few minutes.
HOMEMADE RICOTTA To make a cup of ricotta, heat a quart of whole or 2% milk in a large saucepan just to a gentle boil, stirring often and then continuously. Stir in the juice of a lemon (for lemon-scented ricotta, add the zest too). Over low heat, stir until curds begin to form. Turn off the heat and let rest for 15 minutes. Transfer to a colander lined with cheesecloth or paper towels, let drain for about 15 minutes. Stir in about a teaspoon of kosher salt.
But here’s a new version. “Got milk? Got ricotta.”
Yes, homemade fresh ricotta is as close as your refrigerator. It requires only a quart of milk and a lemon and is easy and inexpensive to make at home in just a few minutes.
HOMEMADE RICOTTA To make a cup of ricotta, heat a quart of whole or 2% milk in a large saucepan just to a gentle boil, stirring often and then continuously. Stir in the juice of a lemon (for lemon-scented ricotta, add the zest too). Over low heat, stir until curds begin to form. Turn off the heat and let rest for 15 minutes. Transfer to a colander lined with cheesecloth or paper towels, let drain for about 15 minutes. Stir in about a teaspoon of kosher salt.
HERBED RICOTTA with ROASTED CHERRY TOMATOES
An easy summer appetizer
Hands-on time: 15 minutes
Time to table: 60 minutes
Serves 4
1 pound cherry tomatoes, preferably some red, some yellow
1 tablespoon olive oil
3 garlic cloves, smashed
1 bay leaf, torn in half
Salt & pepper
1 cup homemade ricotta (or commercial ricotta)
1 tablespoon fresh chopped chives
1 teaspoon fresh thyme
Additional chopped herbs
Good bread for schmearing, sliced and toasted
Set oven to 325F. In a bowl, stir together tomatoes, oil, garlic, bay leaf and salt and pepper, until tomatoes are evenly coated with oil. (For a low-fat version, omit the tablespoon of oil but mist the tomatoes with olive oil.) Transfer to a rimmed baking sheet and into the oven (there’s no need to wait for it to finish preheating). Stirring once or twice, roast tomatoes for 45 minutes or until they are just starting to pop but still firm. Discard bay leaf and garlic.
Meanwhile, combine ricotta and herbs until smooth and mound on a serving dish. Top with hot tomatoes, garnish with additional fresh herbs, serve while warm and enjoy!
ALANNA's TIPS The HERBED RICOTTA is an “appetizer to share” easily served from a common dish. But for an elegant presentation, make up individual small plates garnished with fresh herbs.
NUTRITION ESTIMATE Per Serving (not including bread): 159 Cal (64% from Fat); 12g Tot Fat; 6g Sat Fat; 7g Carb; 1g Fiber; 52mg Sodium; 31mg Cholesterol; Weight Watchers 4 points
Kitchen Parade is written by second-generation food writer Alanna Kellogg and
features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. It's published in my hometown papers, the Webster-Kirkwood Times and the South County Times.
Send a favorite recipe for an easy summer appetizer to to recipes@kitchen-parade.com.
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(c) Copyright 2007 Kitchen Parade
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