A quick and easy summery salad, a simple tomato and cucumber salad, with fresh corn kernels added for good measure, served almost as a relish over homemade ricotta.
Make it a part of your long weekend?! See you on the other side of summer, all!
So who's inspired to make ricotta by yesterday’s recipes for Homemade Ricotta? Let me add a little extra inspiration – er, let's be honest here – a little extra “temptation”.
You see, once the ricotta’s in the fridge, the ideas seem to pour forth.
For me, it started with choosing Creamy Ricotta instead of goat cheese for the Savory Peach Appetizer that helped stave off hunger when dinner ran late.
The next night, leftover ricotta and leftover tomato-cucumber salad called to me from the fridge. The savory combination made for a supremely pleasurable light supper for two, accompanied only by a glass of wine, a little bread, a smear of hummus, a few olives.
A week later, I lightened the ricotta further with a little liqueur, then let it chill to form what tastes like "Ricotta Mousse". With a little fruit over top? Oh my.
So here are two new ideas for using fresh homemade ricotta, one savory, one slightly sweet. I’d love to know your ideas too, how are you tempted to use Homemade Ricotta?!
CREAMY RICOTTA with TOMATO-CUCUMBER-CORN SALAD
Time to table: 5 minutes
Serves 4 or 8 as an appetizer
- 1 – 2 perfect summer tomatoes, chopped
- 1 cucumber, peeled, seeded and chopped
- 1 ear of corn, the kernels cut off (How to Cut Corn Off the Cob)
- Fresh herbs
- 1 tablespoon good olive oil
- 1 tablespoon good vinegar
- A pinch of sugar
- Salt and pepper to taste
- 1 cup Homemade Ricotta, preferably Creamy Ricotta
Combine the tomato, cucumber, corn and fresh herbs in a bowl. Toss with oil, vinegar, sugar and salt and pepper. If there's time, let the salad chill for awhile.
On a serving plate, mound the ricotta, top with the salad.
Serve with crackers or thin slices of good bread.
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