Best Green Tomato Toast With Ricotta Salata And Lemon Recipes
GREEN TOMATO TOAST WITH RICOTTA SALATA AND LEMON
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
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.
TOMATO AND RICOTTA SALATA BRUSCHETTA
Categories Cheese Tomato Broil Cocktail Party Quick & Easy Summer Grill/Barbecue Chive Gourmet
Yield Makes 16 bruschetta
Number Of Ingredients 10
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.
PASTA WITH LEMON, HERBS AND RICOTTA SALATA
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams
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