Ricotta Herbs And Cucumber Recipes

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

HERBED RICOTTA CHEESE SPREAD

Steps:

• Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
• Process until the mixture is rough-textured, not completely smooth

CUCUMBER-RICOTTA SANDWICHES

Steps:

• Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
• Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

RICOTTA, HERBS, AND CUCUMBER

Steps:

• Stir 1 tablespoon chopped fresh basil, parsley, or dill into 1/4 cup low-fat ricotta cheese. Season with salt, pepper, and lemon juice. Spread on toast; top with cucumber.

FETA & CUCUMBER BITES

Steps:

• Add the garlic, feta, ricotta and dill to a food processor and whizz until smooth but thick.
• Fill the middle of the cucumber with the cheese mix and smooth over. Cut into 3cm-thick slices. Sprinkle with cracked pepper and garnish with the dill fronds.

CUCUMBER CANAPES

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.