Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

August 2, 2024 by Kimberly

Picture this: a cozy evening with a plate of vibrant, green goodness atop fluffy whipped ricotta, crowned with crispy capers and shallots. It’s like a warm hug from the inside out!

30 MINUTES

EASY

VEGETARIAN

INT.

556 PER PORTION

REFRESHING
CREAMY

EVERYDAY

APPETIZER
LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re craving a dish that’s both cozy and sophisticated, this is it. Imagine a creamy, dreamy spread of whipped ricotta topped with an array of vibrant green veggies, crispy fried capers, and sweet caramelized shallots. This delightful combination will transport your taste buds to a place of pure bliss. It’s perfect for a casual dinner with friends or a quiet night in when you want something special but easy to make.

How to serve
Serve this dish as a stunning centerpiece at your next dinner party or as a comforting solo meal. Spread the whipped ricotta generously over a crusty slice of bread or a crisp cracker, then pile on the fresh, sautéed green vegetables. Sprinkle the fried capers and caramelized shallots on top for that irresistible crunch and sweet-savory finish. Pair it with a glass of chilled white wine or a refreshing herbal tea to elevate the flavors even more.

How to store
Store any leftovers in an airtight container in the refrigerator. The whipped ricotta will stay fresh for up to three days, while the green veggies and toppings are best enjoyed within one day to maintain their crispiness and vibrant flavors. Before serving again, give everything a quick toss or reheat gently to revive the textures and aromas.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Green Veggies on Whipped Ricotta with Fried Capers & Shallots
Green Veggies on Whipped Ricotta with Fried Capers & Shallots
„Let’s make a piece of happiness“
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Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots


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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x

Description

Recommended Equipment

  • food processor
  • sharp knife
  • cutting board
  • two small bowls
  • small pan
  • paper towels
  • slotted spoon
  • medium-sized pot
  • medium-sized bowl
  • ice cubes

Ingredients

Units Scale

WHIPPED RICOTTA

  • 250 grams ricotta
  • juice of half a lemon
  • 2 tbsp olive oil
  • salt & pepper to taste

GREMOLATA

  • 3tbsp – 4 tbsp rosemary oil
  • 10 grams fresh parsley
  • juice of half a lemon
  • 1 garlic clove
  • salt & pepper to taste

GREEN VEGGIES

  • 100 grams broccolini
  • 100 grams green asparagus
  • 50 grams frozen peas

TOPPINGS

  • clarified butter for frying
  • 1 shallot
  • 1 tsp cornstarch
  • 1 tbsp capers
  • rosemary oil

Instructions

PREPARATIONS

  • Here you’ll find the recipe for the rosemary oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

  1. For the whipped ricotta, put the ricotta cheese in a food processor. Add lemon juice, olive oil, salt, and pepper, and blend for 1-2 minutes until creamy. Place in the fridge for later use.
  2. Next, make the gremolata. Prepare a small bowl. Finely chop the parsley and put it in the bowl. Halve the lemon and squeeze the juice from one half into the parsley. Add the rosemary oil, salt, and pepper and grate the garlic clove. Place in the fridge for later use.
  3. Now prepare the toppings. Heat some clarified butter in a small pan. While the ghee is heating, peel and finely slice the shallot into rings. Mix the rings with cornstarch in a small bowl and set aside. Drain the capers and pat them dry with a paper towel.
  4. Once the ghee is hot, add the capers and fry for 1 minute or so until they burst open. Remove from the fat and drain on a paper towel. Next, add the shallot rings to the hot fat and fry until golden brown. Drain on a paper towel and set aside.
  5. Bring water to a boil in a medium-sized pot. Meanwhile, trim the ends of the asparagus and remove the tough leaves from the broccolini. Wash both well under cold water and place them on a plate. Prepare a medium-sized bowl with ice water and set it aside. Once the water is boiling, add the asparagus, broccolini, and frozen peas to the pot and blanch for 2 minutes. Use a slotted spoon to transfer them directly into the ice water for a minute. Remove the vegetables from the ice water and place them on a paper towel to drain. If you want to eat the vegetables cold, you’re done. If you prefer them warm, you can briefly sauté them in a pan with some butter or roast them in the oven. I used them cold.
  6. Take a large plate and spread the whipped ricotta in a large circle. Place the vegetables in the center on top of the whipped ricotta. Next, distribute the gremolata over the vegetables and top everything with the fried capers and shallots. For a final touch, drizzle more rosemary oil over the vegetables.
  • Cook Time: 30 min

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

July 27, 2024 by Kimberly

Indulge in a burst of tropical flavors with these scrumptious cookies, blending sweet white chocolate, refreshing lime, and a hint of coconut for the ultimate treat.

2 HOURS
45 MINUTES

EASY

VEGETARIAN

INT.

370 PER COOKIE

SWEET
TANGY

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving something sweet, tangy, and utterly irresistible? These white chocolate coconut lime cookies are the perfect tropical treat. With the zesty kick of lime, the creamy sweetness of white chocolate, and the nutty goodness of coconut, these cookies are sure to become a new favorite. They’re easy to make and perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

How to serve
Serve these delightful cookies with a cold glass of milk or a cup of hot tea for a comforting snack. They also make a great addition to any dessert platter, paired with fresh fruit for a vibrant and refreshing twist. For a truly indulgent experience, try crumbling them over vanilla ice cream.

How to store
To keep your white chocolate coconut lime cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze well too – just pop them into a freezer bag, and they’ll stay delicious for up to three months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Coconut Lime Cookies
White Chocolate Coconut Lime Cookies
„Let’s make a piece of happiness“
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White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies


  • Author: Kimberly
  • Total Time: 2 hrs 45 min
  • Yield: 9 big / 18 small 1x

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small bowls
  • small pot (or microwave)
  • two medium bowls
  • whisk
  • spatula
  • zester

Ingredients

Units Scale

DOUGH

  • 200 grams all-purpose flour
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 1 egg
  • 1 egg yolk
  • 100 grams white chocolate
  • zest from 1 lime
  • 1 tsp vanilla extract
  • 50 grams shredded coconut flakes

GLAZE

  • 125 grams powdered sugar
  • 1 tbsp – 1.5 tbsp coconut milk
  • 1 tsp lime juice

 

 


Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter in a pot or microwave.
  • Zest the lime.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
  2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
  3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
  4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
  5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
  6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!
  • Prep Time: 20 min
  • Passive Time: 2 hrs 25 min

Lime Curd Cheesecake

Lime Curd Cheesecake

Lime Curd Cheesecake

Lime Curd Cheesecake

July 22, 2024 by Kimberly

Experience pure bliss with every bite of this lime curd cheesecake. Its creamy texture and tangy lime burst create a dessert that’s simply irresistible and unforgettable.

3 HOURS
40 MINUTES
+ OVERNIGHT

INTERMEDIATE

VEGETARIAN

INT.

352 PER SLICE

CREAMY
REFRESHING

EVERYDAY

DESSERT
CAKE

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Discover the ultimate treat with this lime curd cheesecake. This creamy cheesecake sits atop a golden Oreo cookie crust, bringing together the perfect blend of tangy and sweet. It’s a showstopper dessert that’s incredibly easy to make and even easier to love. Whether you’re a cheesecake enthusiast or a lime lover, this dessert will quickly become your go-to for any occasion.

How to serve
For a clean cut, use a sharp knife dipped in hot water and wiped dry. Garnish each slice with a thin lime slice or a dollop of whipped cream for that extra touch. It’s perfect for summer gatherings, dinner parties, or just a special treat to enjoy with your loved ones. Everyone will be asking for a second piece!

How to store
To keep your lime curd cheesecake fresh, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Lime Curd Cheesecake
Lime Curd Cheesecake
Lime Curd Cheesecake
„Let’s make a piece of happiness“
Print
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Lime Curd Cheesecake

Lime Curd Cheesecake


  • Author: Kimberly
  • Total Time: 3 hrs 40 min + overnight
  • Yield: 16 1x

Description

Recommended Equipment

  • oven
  • springform 28cm / 11”
  • deep baking tray or baking dish that fits the springform
  • food processor
  • microwave (or small saucepan)
  • large mixing bowl
  • whisk
  • aluminum foil
  • small saucepan
  • zest grater

Ingredients

Units Scale

CRUST

  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter

FILLING

  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs

LIME CURD

  • 2 limes
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
  2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
  3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
  4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
  5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
  6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
  7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
  8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
  9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!
  • Passive Time: 3 hours + overnight
  • Cook Time: 40 min

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Mediterranean Pasta Salad

July 18, 2024 by Kimberly

Dive into summer with this zesty Mediterranean pasta salad! Packed with bold flavors, it’s a refreshing twist that’s perfect for any picnic or potluck.

1 HOUR
15 MINUTES

EASY

VEGETARIAN

ITALIAN

349 PER PORTION

UMAMI

PICNIC

SALAD

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Whisk your taste buds away to the sunny Mediterranean with this vibrant pasta salad! It’s bursting with bold flavors and is the perfect quick and healthy dish for any occasion. Ideal for those looking for a delicious, fuss-free meal!

How to serve
This pasta salad shines at room temperature, making it ideal for picnics and outdoor gatherings. Serve it as a hearty side with grilled meats or enjoy it as a light main course with crusty bread. It’s also great as a next-day lunch, so consider doubling the recipe!

How to store
Keep the pasta salad in a sealed container in the refrigerator. It beautifully holds its flavor and texture for up to three days, making it a fantastic choice for meal prep or leftovers.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mediterranean Pasta Salad
Mediterranean Pasta Salad
„Let’s make a piece of happiness“
Print
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Mediterranean Pasta Salad

Mediterranean Pasta Salad


  • Author: Kimberly
  • Total Time: 1 hour + 15 min
  • Yield: 8 1x

Description

Recommended Equipment

  • large pot
  • large salad bowl
  • whisk
  • sharp knife
  • cutting board
  • small pan
  • colander

Ingredients

Units Scale
  • 500 grams penne pasta
  • 150 grams Kalamata olives
  • 180 gram dried tomatoes in oil
  • 60 grams capers
  • 2 tbsp pine nuts
  • 15 grams fresh parsley or basil

DRESSING

  • 4 tbsp olive oil (you can use the oil from the dried tomatoes)
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp honey
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp salt

Instructions

  1. Fill a large pot with water and bring it to a boil.
  2. Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
  3. Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
  4. While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
  5. Toast the pine nuts in a small pan without adding oil until golden brown.
  6. Drain the pasta and add it directly to the bowl with the dressing, mixing well.
  7. Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.
  • Passive Time: 1 hour
  • Cook Time: 15 min

Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

July 16, 2024 by Kimberly

Indulge in a delightful Blueberry Lemon Curd Dutch Baby, bursting with fresh flavors and a fluffy, pancake-like texture. Perfect for a cozy brunch or special breakfast treat!

45 MINUTES

EASY

VEGETARIAN

US AMERICAN &
GERMAN

498 PER PORTION

ZESTY
SWEET

BRUNCH

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Have you ever tried a Dutch Baby? It’s like a giant, fluffy pancake that’s perfect for impressing guests or treating yourself to something special. This Blueberry Lemon Curd Dutch Baby is a game-changer, blending tart lemon curd with sweet blueberries for an irresistible flavor combo. Plus, it’s super easy to make, so you can whip it up anytime you want a delicious, crowd-pleasing breakfast.

How to serve
Simply dust it with powdered sugar, drizzle a bit more lemon curd on top, and scatter fresh blueberries for a beautiful presentation. Pair it with a cup of coffee or a mimosa for the ultimate brunch experience. This dish is also versatile – add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert version. Whether it’s a lazy weekend or a special occasion, this Dutch Baby is sure to impress. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

How to store
Simply let it cool completely, then cover it with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 2 days, and reheat it in the oven to retain its fluffiness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blueberry Lemon Curd Dutch Baby
Blueberry Lemon Curd Dutch Baby
„Let’s make a piece of happiness“
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Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby


  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 4 1x

Description

Recommended Equipment

  • grater
  • food processor
  • medium metal bowl
  • electric mixer
  • small pot
  • whisk
  • sealable container (e.g., jam jar)
  • cast iron skillet
  • medium bowl
  • sharp knife
  • cutting board
  • small sieve

Ingredients

Units Scale

LEMON CURD

  • 2 lemons (we use the zest, the juice and the remaining lemon as garnish)
  • 150 grams white sugar
  • 2 eggs
  • 70 grams butter, room temperature
  • pinch of salt

DUTCH BABY BATTER

  • 2 eggs
  • 65 grams all-purpose flour
  • 120 milliliters whole-fat milk
  • 1 tbsp white sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp butter, for greasing the pan

TOPPINGS

  • blueberries
  • mint leaves
  • powdered sugar
  • lemon slices

Instructions

  1. First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
  2. Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
  3. Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
  4. Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
  5. Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
  6. In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
  7. Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
  8. Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
  9. Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
  10. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.
  • Passive Time: 15 min
  • Cook Time: 30 min

Whipped Ricotta & Tomato Confit

Whipped Ricotta & Tomato Confit

Whipped Ricotta & Tomato Confit

Whipped Ricotta & Tomato Confit

July 15, 2024 by Kimberly

Discover the creamy magic of whipped ricotta paired with sweet tomato confit. An easy, delightful dish that brings a touch of gourmet to your everyday meals!

45 MINUTES

EASY

VEGETARIAN

ITALIAN

387 PER PORTION

CREAMY
UMAMI

EVERYDAY

DIPS & SPREADS

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Bring a little gourmet to your table with this simple whipped ricotta and sweet tomato confit. It’s the perfect combination of creamy and rich flavors to elevate any meal!

How to serve
Serve this creamy ricotta on a rustic slice of toasted bread or as a dip with crispy crackers. It’s perfect for impressing guests during a summer evening or adding a fancy touch to your family dinner. The sweet tomato confit complements the smooth ricotta beautifully, making each bite a delightful experience.

How to store
Keep leftover whipped ricotta and tomato confit in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to two days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Whipped Ricotta & Tomato Confit
Whipped Ricotta & Tomato Confit
„Let’s make a piece of happiness“
Print
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Whipped Ricotta & Tomato Confit

Whipped Ricotta & Tomato Confit


  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 4 1x

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • baking dish
  • food processor
  • frying pan

Ingredients

Units Scale
  • a few slices of your favorite baguette or ciabatta

WHIPPED RICOTTA

  • 250 grams ricotta
  • 1 tbsp olive oil
  • zest of half a lemon
  • 1 tbsp lemon juice

TOMATO CONFIT

  • 500 grams cocktail tomatoes
  • 50 milliliters olive oil
  • 8 garlic cloves
  • 1 tbsp balsamic vinegar
  • 1/4 tsp oregano
  • 1/4 tsp chili flakes
  • a few basil leaves
  • salt & pepper to taste

 


Instructions

  1. Preheat the oven to 175°C / 347°F.
  2. Wash the tomatoes, quarter them, and place them in an oven-safe dish. Peel and slice the garlic, and add it to the tomatoes. Cut the basil into fine strips and add it to the tomatoes as well. Next, add olive oil, balsamic vinegar, oregano, chili, salt, and pepper, stir well, and bake in the oven for 45 minutes.
  3. Meanwhile, prepare the ricotta cream. For this, blend the ricotta with lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor until smooth. Spread the mixture on a flat plate and store in the refrigerator until further use.
  4. Slice the baguette and lightly butter each piece. Toast the slices in a pan on both sides until crispy. Tip: I also like to use the liquid that forms in the dish with the tomatoes. Dip one side of the bread into it and then toast it in the pan. Set the baguette aside until further use.
  5. Take the tomatoes out of the oven, let them cool slightly, and get the ricotta from the refrigerator. Place the tomatoes and their juice on the ricotta, and optionally drizzle with some honey. Serve with the baguette and enjoy 🙂
  • Passive Time: 20 min
  • Cook Time: 25 min