Green Tomato Toast With Ricotta Salata And Lemon Recipes

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GREEN TOMATO TOAST WITH RICOTTA SALATA AND LEMON



Green Tomato Toast with Ricotta Salata and Lemon image

With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.

Provided by Rebekah Peppler

Time 5m

Yield 6 Servings

Number Of Ingredients 6

1 pound ripe green tomatoes (such as Green Zebra), cubed
3 tablespoons fresh lemon juice
Kosher salt, freshly ground black pepper
3 small ciabatta rolls, split, toasted
3 ounces ricotta salata, thinly shaved with a vegetable peeler
Extra-virgin olive oil (for drizzling)

Steps:

  • Toss tomatoes and lemon juice in a large bowl; season generously with salt and pepper. Top toasts evenly with tomato mixture and ricotta salata, then drizzle with oil.

RICOTTA AND TOMATO TOAST



Ricotta and Tomato Toast image

This is a quick and tasty breakfast to be enjoyed especially in tomato season.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

1 thick slice whole-wheat bread, lightly toasted
1/4 cup part-skim ricotta cheese
1/2 small heirloom or beefsteak tomato, sliced
Fresh basil leaves
1/4 teaspoon olive oil
Coarse salt and ground pepper

Steps:

  • Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper.

Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 12 g

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE



Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Yield 4

Number Of Ingredients 16

2 pounds ripe tomatoes, sliced 1/2-inch thick
2 cups fennel, julienned
Creamy garlic dressing, recipe follows
Salt and freshly ground pepper
2 tablespoons minced chives
1/4 cup fresh chervil leaves
4 basil leaves, chiffonade
4 ounces ricotta salata cheese, crumbled
1/2 cup nicoise olives, pitted
2 tablespoons prepared mayonnaise
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, smashed
1 cup olive oil
Salt and freshly ground pepper

Steps:

  • Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
  • Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA



Farro Salad with Asparagus, Tomatoes and Ricotta Salata image

Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 10

Kosher salt
2 cups farro
1/2 cup golden raisins
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)
4 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 cups grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup coarsely grated 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.

TOMATO AND RICOTTA SALATA BRUSCHETTA



Tomato and Ricotta Salata Bruschetta image

Categories     Cheese     Tomato     Broil     Cocktail Party     Quick & Easy     Summer     Grill/Barbecue     Chive     Gourmet

Yield Makes 16 bruschetta

Number Of Ingredients 10

2 large shallots, sliced thin
1 tablespoon olive oil (preferably extra-virgin)
2 cups chopped seeded vine-ripened tomato
2 ounces ricotta salata (firm salted sheep's milk cheese) or feta, cut into fine dice (about 1/3 cup)
2 tablespoons minced fresh chives, or to taste
2 teaspoons balsamic vinegar, or to taste
For 16 toasts:
a 24-inch-long loaf of crust Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

Steps:

  • In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
  • To make toasts:
  • Prepare grill or preheat broiler.
  • With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

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