Tomatoes Recipe
Living acres farm heirloom tomato varieties, house-made ricotta, basil, shisho
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ricotta
If you are making house-made ricotta, combine 4 cups of whole milk and 1 cup of heavy cream in a pot. Heat over medium heat until it begins to simmer. Remove from heat and stir in 3 tablespoons of white vinegar. Let it sit for 10 minutes to curdle. Strain through cheesecloth and season with a pinch of sea salt.
- 2
Slice the Tomatoes
Wash the heirloom tomatoes and slice them into thick rounds.
- 3
Prepare the Herbs
Rinse the basil and shiso leaves. Pat them dry with a paper towel. Tear the basil leaves into smaller pieces.
- 4
Assemble the Dish
On a serving platter, arrange the tomato slices. Spoon dollops of the house-made ricotta on top of the tomatoes. Scatter the torn basil and shiso leaves over the dish.
- 5
Drizzle and Season
Drizzle olive oil over the assembled tomatoes and ricotta. Sprinkle with sea salt and freshly cracked black pepper to taste.