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Homemade Ricotta Cheese with Caramelized Tomatoes

Homemade Ricotta Cheese with Caramelized Tomatoes recipe

Homemade Ricotta Cheese with Caramelized Tomatoes


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    • 1. In a large pot, bring milk and salt to a simmer.
    • 2. Stir in lemon juice, remove from the heat and leave to stand for 10 minutes until the mixture curdles.
    • 3. Carefully pour mixture into a muslin lined colander and leave to drain for 30 minutes – do not press or force liquid out.
    • 4. Sprinkle sugar into a cold pan; place tomatoes, cut side down onto sugar.
    • 5. On medium heat, allow pan to heat up and sugar to caramelise.
    • 6. Once the sugar has melted and is a light golden brown, sprinkle thyme over tomatoes, add balsamic vinegar and allow to bubble and simmer for two minutes.
    • 7. Turn tomatoes over, season with salt and pepper, and leave to simmer for another couple of minutes before serving.
    • 8. Spread the toasted bread with pesto. Top with the ricotta. Arrange the tomatoes on top and garnish with micro herbs.
    • Recipe by Zola Nene, for Expresso.

    For the Ricotta:

    1,5L Clover Full Cream milk

    2 tsp Salt

    100ml Lemon juice

    For the tomatoes:

    4 tbsp Sugar

    6 Heirloom/Salad tomatoes, halved

    2 tbsp Fresh thyme

    ¼ cup Balsamic vinegar

    Salt and pepper

    To serve:

    Toasted ciabatta

    6 tbsp Pesto

    Micro herbs