While summer has us chomping at the bit for a perfectly constructed BLT, we prefer to put our tomatoes center stage. Tomato season is so fleeting that our favorite way to enjoy the fruit is with some good olive oil and flaky salt. Granted, sometimes that can get a little redundant, so this recipe adds a creamy ricotta spread and fresh tender herbs to complement the sweet tomato flavor without overwhelming it. We recommend serving this on a big platter. If you’re feeding a number of hungry mouths you might even want to double the recipe, it’s that good.
8 ounces fresh ricotta
2 tablespoons heavy cream
2 tablespoons olive oil, plus more for drizzling
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 pounds heirloom or other large tomatoes, sliced ¼ to ½ inch thick
Flaky salt, for serving
1 cup fresh tender herbs, such as basil, chives, and mint
Sat fat 4.96g
How to Make It
Combine ricotta, cream, oil, and ￼½ teaspoon each kosher salt and pepper in the bowl of a food processor; process until smooth and creamy, scraping down sides of bowl as needed.
Spread ricotta cream in a thin layer on a serving platter and top with tomatoes. Season tomatoes with flaky salt and several grinds of pepper. Drizzle with oil and top with herbs.
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