Ricotta Basil Tomato Tea Sandwiches Recipes

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RICOTTA, BASIL, TOMATO TEA SANDWICHES



Ricotta, Basil, Tomato Tea Sandwiches image

There's something about a afternoon get together with mini sandwiches that makes me happy. Can you imagine a brunch with friends and there's heart shaped delicious sandwiches waiting for you on the table? Doesn't that scream love and yum at the same time? In this super easy to put together recipe we're going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes. Created by Pamela Reed of Brooklyn Farm Girl.

Number Of Ingredients 5

16 slices bread, (white or wheat)
16 ounces ricotta cheese
4-6 cloves garlic
15 ounce can Hunt's® Diced Tomatoes, drained
1 bunch fresh basil leaves

Steps:

  • Add ricotta, garlic and a few fresh basil leaves to food processor.
  • Pulse until it's all combined.
  • Take your bread and cut it into shapes of your choice with a cookie cutter.
  • Start to assemble the sandwiches: bread, ricotta mixture, spoonful of diced tomatoes and fresh basil, bread.
  • Serve and enjoy.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH



Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With image

From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.

Provided by TxGriffLover

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

Steps:

  • For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
  • Using a small knife, lift the anchovy fillets from their bones.
  • In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
  • To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
  • Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
  • Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
  • Top with another slice of toasted bread, then cut in half with a serrated knife.
  • Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

TOMATO TEA SANDWICHES



Tomato Tea Sandwiches image

Provided by Food Network Kitchen

Time 10m

Yield 6 sandwiches

Number Of Ingredients 0

Steps:

  • Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

RICOTTA, TOMATO AND BASIL TORTE



Ricotta, Tomato and Basil Torte image

A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge

Provided by Jubes

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

500 g low fat fresh ricotta
100 g low-fat feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, finely shredded
375 g grape tomatoes or 375 g cherry tomatoes, halved

Steps:

  • Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
  • Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
  • Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
  • Bake in preheated oven for 1 hour or until set and golden.
  • Cool completely before putting in fridge for at least1 hour to firm.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL



Fettuccine with Ricotta, Tomatoes and Basil image

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 6

1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

Steps:

  • Cook and drain fettuccine as directed on package. Return to saucepan.
  • Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  • Top fettuccine with tomato, basil and remaining Parmesan cheese.

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

TOMATO, CHEESE, BASIL TEA SANDWICHES



Tomato, Cheese, Basil Tea Sandwiches image

This is a dainty tea sandwich that is just delicious. Instructions are so that you will get two rounds out of one piece of bread, but if you can't, use a larger cookie cutter, but you will need more bread to make eight little sandwiches. These little ones are not open-faced but have a cover on them.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwiches

Number Of Ingredients 8

8 slices white bread (cut into 16 round shapes)
2 tablespoons soft butter
2 tablespoons mayonnaise
8 small tomatoes, slices (to fit bread rounds)
8 slices provolone cheese
16 fresh basil leaves
salt and pepper
olive oil

Steps:

  • Cut 16 small rounds of bread (to make 8 sandwiches) with a round cookie cutter--should be able to get two out of each piece of bread, otherwise, use a larger cutter and more bread.
  • Spread one of the rounds with a little butter and then a little mayonnaise.
  • Top each with a slice of tomato, cheese round, and a couple of basil leaves (each should fit the bread round).
  • Lightly salt and pepper each one and put a couple of drops of olive oil on top.
  • Place other bread round on top.
  • Refrigerate till ready for the tea.

TOMATO-BASIL GRILLED CHEESE SANDWICHES



Tomato-Basil Grilled Cheese Sandwiches image

All the flavors of Pizza Margherita in fewer than 20 minutes make this the perfect meal for the whole family. My daughters call them "those special grilled cheese sandwiches." -Donna Fazenbaker, Goldsboro, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 slices part-skim mozzarella cheese
1 plum tomato, sliced
4 slices multigrain bread
Dash each salt and pepper
8 fresh basil leaves
1 tablespoon butter, softened

Steps:

  • Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 605mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

BASIL, TOMATO AND MOZZARELLA SANDWICH



Basil, Tomato and Mozzarella Sandwich image

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 4

Number Of Ingredients 6

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Steps:

  • Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
  • In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

PEACH, TOMATO, AND RICOTTA SANDWICH



Peach, Tomato, and Ricotta Sandwich image

Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1

Number Of Ingredients 8

2 tablespoons ricotta
2 slices whole-grain bread, toasted
3 slices tomato
3 slices peach
2 slices red onion
Sea salt
Extra-virgin olive oil
Fresh basil

Steps:

  • Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.

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