HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
HERBED RICOTTA AND ROASTED POBLANOS ON ENDIVE
Provided by Deborah Madison
Time 30m
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 8
Steps:
- Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
- While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.
- Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat). Finely chop chiles and stir into ricotta mixture. Spoon some of mixture onto base of each endive leaf.
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
CAPONATA WITH POBLANOS AND ROASTED GARLIC
A spicy, tangy and sweet Sicilian cooked vegetable salad with an added Mexican touch. Which gives this significant heat depending on the poblanos. They tend to be mild, to unpredictably hot. Adding 1 whole bulb of roasted garlic bring this to aaaaaAAAAAHHHhhhh YUM levels!!!!.. You can use Recipe #243689 Recipe #248301 these recipes as a guide. Or follow my directions here.I have also Recipe #102724 posted here on zaar which is equally delish.
Provided by Rita1652
Categories Onions
Time 1h
Yield 8 cups, 25 serving(s)
Number Of Ingredients 20
Steps:
- Place garlic in foil cut side up, drizzle with oil and wrap in foil.
- In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
- Turn oven off and leave garlic in oven.
- In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
- Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
- If garlic wasn`t tender add now squeezing it into the mix of veggies.
- Stirring occasionally!
- Jar or place in a sealed container and refrigerate.
ROASTED TOMATOES AND MUSHROOMS WITH HERBED RICOTTA
From Australian Homes and Gardens Diabetic Living. A leisurely breakfast or a brunch or light dinner. For gluten free option use gluten free bread. Please note that fan forced ovens generally run 10C to 15C temperature wise lower than conventional ovens.
Provided by ImPat
Categories Breakfast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 150C (fan forced).
- Line 2 baking trays with baking/parchment paper and put a rack over one.
- Put cut tomatoes halves on the rack, spray with the olive oil cooking spray and roast for 40 minutes (please note that during part of this time you will also cook the mushrooms).
- HERBED RICOTTA - put ricotta, lemon zest, parsley, dill and garlic in a small bowl and season with pepper and mix well to combine and put in the fridge until required.
- Put the mushrooms, stem side up on the second tray and spray with cooking spray and roast in the oven with the tomato halves for the last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges.
- Divide the mushrooms between 2 plates and spoon equal amounts of the herbed ricotta between the 4 mushroom caps .
- Place the tomato halves on the plates.
- Toss the rocket leaves (or baby salad leaves) in the balsamic vinegar together and place on the tomato halves.
- Serve with the bread (toasted if you like) and your juice of choice.
Nutrition Facts : Calories 122.4, Fat 1.6, SaturatedFat 0.3, Sodium 225, Carbohydrate 23.3, Fiber 4.3, Sugar 5.8, Protein 5.6
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