After this week I’m kind of obsessed with tomatoes..
I visited the Brickworks Farmers Market this past Saturday (one of my favourite spots in Toronto) and there were SO many good things. All the produce was picture perfect but the tomatoes in particular caught my eye. There were baskets of heirloom varieties in different shapes, colours, and sizes, and they all looked so fresh and ripe, I simply could not resist picking some up.
On my way home I began plotting what to do with my market haul and decided on this whipped ricotta- bruschetta concoction. I think ricotta is super underrated, it’s so versatile, and when whipped, it creates a silky-smooth, luscious texture that is perfect as a spread on toast or a base for vegetables.
I kept the bruschetta super simple, because the tomatoes were so delicious on their own, and just added a little olive oil, basil, and a splash of balsamic vinegar. I also threw in some nectarines, because stone fruit is at its peak right now too.
New discovery: Tomatoes and nectarines make great friends. This dish is so simple and easy to make but in-season tomatoes make it truly crave-worthy.
This is great eaten as-is as a light lunch or summer appetizer, but if you happen to have some crusty bread or sourdough, it also makes an excellent toast topping. Ricotta toast is the new avocado toast, you heard it here first people!
Top Tomato Tips:
When picking out tomatoes use your nose. Ripe tomatoes will be fragrant and feel heavy for their size.
Store tomatoes at room temperature. Fridge temperatures can damage tomatoes’ delicate skins, making the flesh mushy and mealy- no beuno.
Try cutting tomatoes with a serrated knife. It seems counterintuitive but the serrated edge cuts through the tomatoes more smoothly then a straight edge, and reduces the chance of the tomatoes bursting everywhere and ruining your new shirt ( it happens).
Tomatoes can take a lot of salt, so don’t be shy. Season liberally and taste throughout to ensure the salt level is to your liking.
Whipped Ricotta and Tomato- Nectarine Bruschetta
serves 3-4
For the Bruschetta:
2 cups of chopped tomatoes ( I used a variety)
1 nectarine, thinly sliced
1 tbsp olive oil
1 tsp balsamic vinegar
1/4 tsp salt
pepper, to taste
2 tbsp of finely chopped basil leaves
For the Whipped Ricotta:
1 1/2 cups of whole milk ricotta
1 clove of garlic, minced
1/2 tsp kosher salt
1 tsp lemon juice
pepper, to taste
Chop tomatoes into bite sized chunks (in quarters for small cherry tomatoes, and eighths for larger ones). In a medium-sized bowl, combine tomatoes, nectarine, olive oil, balsamic vinegar, salt and pepper, and basil. Mix gently to combine. In the bowl of a food processor or blender combine all ingredients for the whipped ricotta. Process until mixture is smooth and light. Taste, and adjust for seasoning.
Spread ricotta mixture on a plate and top with bruschetta. Alternatively, spread ricotta mixture on toasted bread and pile bruschetta on top.