Best Best Of The Best Tomato Basil And Fresh Ricotta Sandwich With Recipes
BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH
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
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.
RICOTTA, BASIL, TOMATO TEA SANDWICHES
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
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.
TOMATO FETA SALAD
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. -Robert Golus, Greer, South Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 121 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 412mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
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
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
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