Yield Makes 1 Number Of Ingredients 8 Steps:
Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.
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.
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.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat broiler. Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick. Stir the zucchini and basil into the beaten eggs. Season with salt and pepper. Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature. Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp. Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until’al dente’ approximately 8- 10 minutes. While pasta is on the go, finely dice your onion and crush your garlic. In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent. Add the ricotta to the pan, and stir through the onions and garlic well. At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste. Mix well and let simmer gently for 10 minutes. Drain pasta. Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce. Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Time 10m Yield 2 Number Of Ingredients 6 Steps:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper. Arrange the tomato slices on the prepared baking sheet. Top each slice with ricotta cheese; sprinkle the Italian seasoning over the ricotta cheese; place under the preheated broiler until the cheese begins to brown, about 5 minutes. Spread 1 tablespoon of mayonnaise on each of 2 slices of toasted multigrain bread. Top the remaining two pieces of toast with the slices of provolone cheese. Then arrange the broiled tomatoes on the provolone cheese. Complete the sandwich by placing the bread with the mayonnaise atop the tomatoes.
More about “ricotta and tomato sandwich recipes”
Time 20m Yield 5 cups Number Of Ingredients 7 Steps:
Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste. Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.
