I love the simplicity of this recipe but also how decadent it can be at the same time. An overindulgent dollop of creamy, herby ricotta over silky sweet and juicy slices of tomato and a drizzle of spicy, bright olive oil to finish it off, it’s light and rich at the same time. The perfect transition food. From summer to fall. From light to hearty and so on and so forth. I’m sad to lose summer, but the wonderful thing about living in the Northeast is that every season is such a noticeable change, so while it's hard to say goodbye to sandals and skimpy dresses and the bounty of produce that New York has to offer in the summer, I’m so looking forward to pumpkins, to tall boots, warm scarves, and hearty stews. But until the warm days are officially gone, hand me a gorgeous, plump tomato and let me enjoy the last trace of summer.Tomato and Ricotta Salad
2 large tomatoes
1 c. ricotta (can use part skim if watching your weight)
1 tsp. oregano- finely chopped
½ tsp. rosemary- finely chopped
1-2 basil leaves- finely chopped
1 roasted garlic glove- minced (optional)
1 tsp. + 1 pinch flaky sea salt
½ ground pepper
1 ½ tsp. olive oil + extra to drizzle over
1. Slice tomatoes into ¼”rounds and set aside. In a bowl combine the ricotta, olive oil, garlic, herbs, 1 tsp of salt and ground pepper and mix well. Fan out 3-4 tomato slices on a plate and top a healthy dollop of the ricotta mixture.
2. Drizzle the olive oil over and then sprinkle the extra pinch of salt. If you really like pepper feel free to grind more over. Top with an extra basil leaf or 2.