Peach Tomato And Ricotta Sandwich Recipes

TOMATO PEACH SALAD WITH RICOTTA

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
• Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
• Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

GRILLED PEACH AND RICOTTA CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
• Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
• Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
• Preheat a panini grill to 420 degrees F (215 degrees C).
• Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
• Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
• Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

RICOTTA AND TOMATO SANDWICH

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.

TOMATO TOAST WITH PEACHES, MOZZARELLA, AND MINT

Steps:

• Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

PEACH, TOMATO, AND RICOTTA SANDWICH

Steps:

• Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.