Tomato Corn Ricotta Parmesan Cobbler Recipes

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TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS



Tomato Cobbler with Parmesan-Basil Biscuits image

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, plus additional for brushing
1 medium onion, diced
2 cloves garlic, minced
2 large sprigs fresh basil
1/8 teaspoon crushed red pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
Kosher salt
2 cups mixed cherry or grape tomatoes, halved
3 tablespoons all-purpose flour
1 cup mini mozzarella balls (ciliegine or halved bocconcini)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, cut into thin slices
2/3 cup buttermilk
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil

Steps:

  • For the tomato filling: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  • For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  • Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

TOMATO, CORN, RICOTTA & PARMESAN COBBLER



Tomato, corn, ricotta & parmesan cobbler image

Make this tomato and cheese cobbler to serve alongside roast chicken or enjoy on its own. It's a revelation if you've never made a savoury cobbler before

Provided by Diana Henry

Categories     Dinner, Side dish

Time 1h25m

Yield Serves 4-6 as a main, 6-8 as a side

Number Of Ingredients 16

145g ricotta
235g plain flour, plus extra for dusting
235g fine cornmeal or polenta
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp caster sugar
115g cold butter, cut into small cubes
220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can't find buttermilk)
1kg cherry tomatoes, halved
2 corn cobs, kernels cut away from the cobs
1tbsp balsamic vinegar
2½ tbsp extra virgin olive oil
2 large onions, roughly chopped
2 garlic cloves, grated
4 thyme sprigs, leaves picked
25g grated parmesan or vegetarian alternative

Steps:

  • Put the ricotta in a sieve lined with a piece of muslin, set over a bowl. Put in the fridge and leave to drain for a couple of hours - you want it to drain enough so it's no longer 'wet'.
  • Put the flour, cornmeal, ½ tsp salt, baking powder, bicarb and sugar in a bowl. Add the butter and rub it into the dry ingredients, as if you were making pastry. Make a well in the centre, pour in the buttermilk and, using a knife, gradually mix together. You should end up with a soft dough. Crumble over the ricotta and mix into the dough.
  • Turn the dough out onto a lightly floured surface and, using your hands, shape it into a rectangle, about 20 x 15cm. Fold the top third into the middle, then do the same with the bottom third. Press the mixture into a 20 x 15 rectangle again, and repeat the process two more times. You should end up with a dough that's about 2.5cm thick. Wrap and chill for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a baking dish (about 20 x 30cm) with the corn kernels. Add the vinegar, some seasoning and 1½ tbsp oil, and toss to coat. Set aside.
  • Heat the remaining oil in a frying pan over a medium heat, and cook the onions until golden and soft, about 12 mins. Add the garlic and cook for a few minutes more, then add the thyme and some seasoning. Spoon the onion mixture over the tomatoes and corn.
  • Lay the dough on a lightly floured surface and cut into rough circles or squares using a knife. Arrange the dough shapes over the veg, leaving some space between them. Sprinkle with the parmesan and bake for 45 mins until golden and bubbling (you should be able to see the tomatoes bubbling up from underneath the cobbler topping). Leave to cool a little - the tomatoes will be very hot when they come out of the oven - then serve.

Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

TOMATO COBBLER



Tomato Cobbler image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups mixed cherry tomatoes, halved
1 heaping tablespoon tomato paste
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
4 cloves garlic, sliced
2 shallots, thinly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1/2 cup freshly grated Parmesan
1 heaping tablespoon baking powder
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold, salted butter, cubed
3/4 cup buttermilk
Fresh basil leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
  • For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
  • Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

WARM RICOTTA, CORN AND TOMATO DIP



Warm Ricotta, Corn and Tomato Dip image

This recipe is sponsored by BelGioioso. Celebrate summer with this crowd-pleasing appetizer that mixes the season's sweet corn and juicy tomatoes with creamy ricotta. Served straight from the skillet with crunchy fontina toasts for dipping, it's an easy-breezy gorgeous dish. While we made this for the oven, you can easily cook it on a grill to avoid heating up the house during the hot summer months.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
1 1/2 cups corn kernels (from about 2 ears of corn)
1 pint cherry tomatoes, halved
Pinch crushed red pepper flakes, plus more for sprinkling
Kosher salt and freshly ground black pepper
One 16-ounce container ricotta, such as BelGioioso® Ricotta con Latte®
12 slices ciabatta bread (1/4 inch thick)
One 8-ounce package fontina cheese, such as BelGioioso® Fontina, cut into 12 slices
1/2 cup small fresh basil leaves or larger leaves torn into bite-size pieces
Flaky salt, for sprinkling

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F.
  • Heat the oil in a medium ovenproof skillet over medium heat until shimmering. Add the corn and cook, stirring frequently, until heated through but not beginning to brown, about 4 minutes. Stir in the tomatoes and season with a pinch of crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Continue to cook, stirring often, until the tomatoes start to soften slightly and release some of their juice, 3 to 5 minutes depending on their ripeness.
  • Remove from the heat and make 8 divots in the tomato mixture using the back of a spoon. Dollop the ricotta among the divots and drizzle with oil. Bake on the top oven rack until bubbly and the cheese is heated through, about 20 minutes.
  • Meanwhile, spread out the bread on a baking sheet, drizzle both sides with oil and season with salt and black pepper. Bake on the bottom oven rack, flipping halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and cook until melted and bubbly, about 5 minutes. While still hot, sprinkle with crushed red pepper flakes.
  • Top the skillet with the basil leaves, drizzle with more oil and sprinkle with flaky salt. Serve right away with the toasts while the skillet is still warm.

TOMATO 'N' CORN RISOTTO



Tomato 'n' Corn Risotto image

This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone's sure to enjoy. -Angela Lively, Baxter, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 servings.

Number Of Ingredients 13

2-1/2 cups water
2 cups whole milk
3 tablespoons chicken broth
1 large onion, finely chopped
2 tablespoons butter
1 garlic clove, minced
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 5 ears of corn)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

Steps:

  • In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. , Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 476mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO COBBLER



Tomato Cobbler image

I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. -Mohammad Abdullah, Fremont, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup dry bread crumbs
2 tablespoons sugar, divided
1 teaspoon baking powder
1 teaspoon salt, divided
1 teaspoon dried basil, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
2 large eggs, room temperature, lightly beaten
8 large tomatoes, skins and seeds removed, coarsely chopped
1/4 cup butter, melted
Minced fresh basil, optional

Steps:

  • Preheat oven to 350°. For topping, in a small bowl combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky); set aside., In a large bowl, combine remaining 1/4 cup Parmesan cheese, 3 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter., Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.

Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATO COBBLER WITH RICOTTA BISCUITS



Tomato Cobbler With Ricotta Biscuits image

Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don't be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.

Provided by Tejal Rao

Categories     casseroles, vegetables, dessert, side dish

Time 2h

Yield 10 servings

Number Of Ingredients 12

3/4 cup whole-milk ricotta
2 1/2 cups/320 grams plus 2 tablespoons cake flour, plus more for dusting
1 tablespoon plus 1/4 cup/50 grams granulated sugar
Kosher salt and freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup/115 grams unsalted butter (1 stick), cut into cubes and chilled
1 cup/240 milliliters buttermilk, plus 2 tablespoons for brushing
2 to 2 1/2 pounds cherry tomatoes or Sungold tomatoes
1/4 cup/60 milliliters extra-virgin olive oil
1 tablespoon sherry vinegar
2 sprigs fresh thyme

Steps:

  • Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it's ready to use, squeeze to get rid of any excess moisture.
  • Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.
  • Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.
  • Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.
  • Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
  • Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes - you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.

RICOTTA, TOMATO & CORN PASTA



Ricotta, Tomato & Corn Pasta image

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

3 cups uncooked whole wheat elbow macaroni (about 12 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 cup finely chopped red onion
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
3 cups arugula or baby spinach
Chopped fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 275 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 13g protein. Diabetic Exchanges

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