Posts Tagged 'Tomatoes'

Honey-Tomato Bruschetta with Ricotta

And I’m back! My blog absence is due, in large part, to the fact that my husband and I completed the Whole 30 in the month of January – no sugar, alcohol, grains, legumes, or dairy for an entire month. I really should have written about it on the blog, but all the recipe searching, planning, shopping, cooking, and cleaning took just about everything I had. Honestly, it wasn’t all that difficult since we enjoy lots of home-cooked whole foods as it is, but it was challenging to cook every single meal, every day for 30 days. (I had a couple of bad days that month and really didn’t feel like cooking, but Chipotle just wasn’t an option.) We even survived a family visit/trip to the mountains; I just cooked everyone’s food, and we stared longingly at the red wine.

We did it as a digestive investigation (as opposed to doing it for vanity, which is fine, too!), and I think our investigative purpose certainly helped us stick with it. For better or worse, we discovered that we both function optimally eating within the Whole 30 parameters, and dairy really isn’t Dr. O’s friend. Thankfully, none of the foods we eliminated and re-introduced made us sick, per se; we could just tell a difference in our energy levels, digestive function, and yes, bodily appearance when we put them back in. Our plan for now is to stick closely to the plan at home (though I won’t pretend we aren’t having any wine or dark chocolate), and not to worry so much at friends’ houses or restaurants.

Not worrying so much at friends’ houses is a good thing, because what is perhaps the best appetizer I’ve ever made came out of my recipe search for this month’s gourmet club meeting. Our theme was aphrodisiac foods, and I chose this recipe because of the tomato, basil, and honey elements. With its lush, creamy texture, I figured the ricotta couldn’t hurt either. Here it is!

Honey-Tomato Bruschetta with Ricotta
Serves 6
Prep: 20 min. | Total time: 1 hr., 45 min.

Ingredients:
2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn

Method:
Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Make ahead: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Source: Food & Wine

My notes:

  • Surely, part of the reason this tasted so amazing is because I made my own ricotta. I used Smitten Kitchen’s recipe with 1 cup of heavy cream and 3 cups of whole milk. Making ricotta is actually pretty easy and well worth the effort.
  • I made two separate batches of tomatoes over a couple of days, once with a light baking sheet and once with a dark one. The tomatoes on the light baking sheet were softer, and the tomatoes on the dark baking sheet were almost candied. Both were delicious.
  • Since I didn’t feel like tracking down buckwheat or chestnut honey, I used clover honey for the tomatoes and for drizzling (as did several of the recipe reviewers).
  • If you don’t want to make your own baguette toasts, baguette chips from the bakery area of the grocery store work just as well.

Honey-Tomato Bruschetta with Ricotta

This is one of those appetizers where people moan while they eat it. Seriously. The combo of crunchy bread, fresh and creamy ricotta, and sweet slow-roasted tomatoes is beyond delicious. The basil adds brightness, and the honey drizzle takes everything over the top. Plus, it’s totally gorgeous on the plate (far more than my photo shows).

I served this twice over the course of two days – once at gourmet club and once at my Downton Abbey supper club – and everyone raved. I’m going to make this again and again, but only when others are around for sharing.  It’s dangerously good!

Recipe link: Honey-Tomato Bruschetta with Ricotta

Beet and Tomato Salad

I got two pounds of gorgeous tomatoes in my CSA share this past week, so I think it’s time to share what has been one of my favorite salads this summer: Beet and Tomato Salad from the September 2010 issue of Everyday Food.  It’s colorful, fresh, and delicious, and it makes a perfect accompaniment to grilled meats (especially pork chops – our favorite!).

I’ve made this salad four of five times this summer, and I have to admit that I initially struggled to find the perfect roasting time for the beets.  The recipe says to roast them for 45 minutes to an hour.  This works fine for very small beets, but in my experience, average-sized beets need at least 75 minutes to become tender.  After the initial roasting time, poke them with a fork or knife to make sure they’re tender; if not, put ’em back in.

Beet and Tomato Salad
Serves 4

Ingredients:
2 medium beets (about 1 pound total), scrubbed
2 teaspoons plus 3 teaspoons extra-virgin olive oil
1 small shallot, minced
2 teaspoons red-wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tablespoon fresh oregano leaves

Method:
Preheat oven to 425°F.  Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper.  Fold foil around beets and crimp ends to form a packet.  Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour.  Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.

In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper.  On a large platter, arrange beets and tomatoes; season with salt and pepper.  Drizzle with dressing and sprinkle with fresh oregano leaves.

Source: Everyday Food, September 2010

Beet and Tomato Salad

This is sooooo good.  I suspect this salad could be a game changer for people who think they don’t like beets (especially if they’re used to canned beets at the salad bar).  The combination of fresh tomato and beet slices, simple but flavorful dressing, and fresh herbs is seriously out of this world.  (I must admit, though, that I’ve put a dash of dried oregano in the dressing when I didn’t have fresh oregano to sprinkle on top.  I like the fresh herbs better, but the salad was still amazing.)

Since I’m all about entertaining, I love that this salad is easy to make ahead as well. Roast and slice the beets, slice the tomatoes, and make the dressing earlier in the day.  Arrange the beet and tomato slices on a platter and store the dressing and the platter in the refrigerator.  Right before serving, add the dressing and the oregano to the beets and tomatoes.  If you prep the salad ahead and round out the meal with grilled pork chops or chicken, you can have dinner on the table in 15 minutes flat.

Recipe link: Beet and Tomato Salad

BLT Bites

Hey there, strangers!  Between a trip to the Kentucky Derby, a milestone birthday, two sets of house guests, and a trip back home, May has been a crazy busy month. As much as I love the adventure and the company, I’m hoping to bring in June with some semblance of a routine (and lots of cooking, of course!).

I made today’s recipe – BLT Bites – for last month’s gourmet club meeting.  We each made recipes from our respective Junior League cookbooks: Louisville, Denver, and Omaha (mine!).  Of the three appetizers I made, this one was definitely my favorite…  Each piece was a little taste of heaven.

BLT Bites

Creamy mayo, smoky bacon, juicy tomatoes - heaven!

There are some awfully similar recipes floating around online, but I couldn’t find the exact recipe I used anywhere else.  Here it is:

BLT Bites
Makes about 14 appetizers

Ingredients:
14 large cherry tomatoes
1/4 teaspoon salt
4 slices bacon, cooked and crumbled
1/4 cup romaine lettuce, shredded
2 tablespoons green onions, sliced
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons breadcrumbs

Method:
Cut an 1/8-inch slice from the bottom of each tomato with a serrated knife.  Gently scoop out pulp and seeds from the cut end with a melon baller cutter or a grapefruit spoon; discard.  Sprinkle tomato shells with 1/4 teaspoon of salt and invert on paper towels to drain.  In a small bowl, combine bacon, lettuce, green onions, mayonnaise, salt and pepper.  Spoon mixture evenly into tomato shells and sprinkle with breadcrumbs.

Source: Toast to Omaha

Notes:

  • I could not for the life of me figure out why the recipe wanted me to scoop out the pulp and seeds from the bottom of the tomatoes.  I ended up cutting a thin sliver from the bottom of the tomatoes to help keep them upright, then I sliced off the tops and scooped out the pulp and seeds from there.
  • I had five slices of bacon and couldn’t see throwing one lonely slice back into the refrigerator, so I used it all.  How can more bacon be a bad thing?
  • I used light mayonnaise, coarse salt, and plain dried breadcrumbs.  (I bet homemade breadcrumbs would be especially fabulous.)
  • Despite having two other appetizers on the table, I don’t think the 14 pieces this recipe made were enough for six people.  We were calling dibs and wanting more.

Make these!  You’ll love ’em.  They’ve definitely earned a permanent spot in my summer buffet rotation.




The Daring Kitchen

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 568 other followers

I want to cook…

Archives