TOMATO PEACH SALAD WITH RICOTTA
This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 102 calorie, Fat 4 grams, SaturatedFat 1.5 grams, Cholesterol 8 milligrams, Sodium 124 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
SMASHED PEAS AND RICOTTA CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
PEACH, TOMATO, AND RICOTTA SANDWICH
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.
HAM AND CHEESE SOUFFLE
I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.
HERBED RICOTTA SOUFFLE
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
- Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.
Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g
PEACH-AND-GREEN-TOMATO SOUFFLE WITH RICOTTA CHEESE AND SMITHFIELD HAM
Steps:
- Puree the 3 peaches in a blender and pass the mixture through a mesh strainer, food mill or juice extractor; you should have 1 cup of juice. Repeat with the tomatoes to produce 1 cup of juice. Discard all the solids.
- Melt the butter in a large saucepan set over medium-low heat and whisk in the flour. Cook, stirring, for 2 minutes. Slowly add the peach and tomato juices, stirring until smooth and thickened. Remove from heat.
- In a large bowl, whisk together the ricotta and yolks until smooth. Stir 2 heaping tablespoons of the hot juice mixture into the yolks and ricotta, then slowly stir the entire yolk-ricotta mixture back into the pan. Place the pan over low heat and cook, stirring, 1 minute. Stir in 1 teaspoon of salt and 1/4 teaspoon of pepper, and set aside to cool.
- Preheat oven to 350 degrees, and butter and flour an 8-cup souffle dish. Whip together the egg whites and remaining 1/4 teaspoon of salt until they form stiff but still moist peaks. With a wooden spoon, stir about 1/2cup of the whites into the sauce, then gently fold the sauce into the whites left in the bowl.
- Spoon 1/3 of the mixture into the souffle dish. Cover with a layer of the ham. Repeat with another 1/3 of the mixture and then another layer of the ham. Cover with the remaining mixture and bake, uncovered, until the souffle is puffy and well browned, from 35 to about 40 minutes.
- Remove from the oven and serve immediately, spooned out onto individual plates and garnished with the diced peach.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 456 milligrams, Sugar 9 grams, TransFat 0 grams
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