Stacked Heirloom Tomato Salad with Ricotta Salata Cream

Stacked Heirloom Tomato Salad with Ricotta Salata Cream Recipe
Becky Luigart-Stayner
Use a variety of heirloom tomato colors for the prettiest presentation. Unlike ricotta cheese, ricotta salata is firm enough to crumble or grate. Substitute feta cheese for ricotta salata, if you prefer.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 26 %
Fat 4.9 g
Satfat 2.3 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 7.6 g
Carbohydrate 26.7 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 2 mg
Sodium 339 mg
Calcium 49 mg

Ingredients

6 (1-ounce) slices country peasant loaf bread
Cooking spray
1 garlic clove, halved
1/2 cup (2 ounces) crumbled ricotta salata cheese
1/2 cup (4 ounces) reduced-fat silken tofu
2 tablespoons water
2 tablespoons fresh lemon juice
1 garlic clove, minced
6 medium tomatoes, cut into 1/3-inch-thick slices (about 3 1/4 pounds)
1/4 cup thinly sliced fresh basil
1 teaspoon coarsely ground black pepper

Preparation

Prepare grill or grill pan.

Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of halved garlic clove over one side of each bread slice. Set aside.

Combine cheese, tofu, water, lemon juice, and minced garlic in a blender; process until smooth.

Place one bread slice on each of 6 plates; divide tomato slices evenly among servings. Spoon about 1 tablespoon cheese mixture on each serving; sprinkle evenly with basil and pepper.

Note:

Cynthia Nicholson,

June 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note