Summer Appetizer:
Creamy Ricotta with
Tomato-Cucumber-Corn Salad

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!

Creamy Ricotta with Tomato-Cucumber-Corn Salad

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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?!

RICOTTA MOUSSE Stir a tablespoon of fruity liqueur into a cup of Creamy Ricotta, add a tablespoon of honey and a little lemon zest. Top with slices of fresh fruit, peaches, berries, ripe plums, roasted apricots, even sautéed apples. Simpler still? Warm a little jam in the microwave, drizzle over top.

CREAMY RICOTTA with TOMATO-CUCUMBER-CORN SALAD

A simple appetizer, creamy and sharp at once
Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 4 or 8 as an appetizer
    SALAD
  • 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

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.

NUTRITION ESTIMATE Assuming 8/4 servings: 128/256 Calories; 9/18g Tot Fat; 5/10g Sat Fat; 27/55mg Cholesterol; 46/92mg Sodium; 8/15g Carb; 1/2g Fiber; 6/11g Sugar; 4/7g Protein; Weight Watchers Old Points 3/6, PointsPlus 3/7
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe for something that inspires you to use it? one that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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Thanks for the suggestions! I find that I get inspired to make the ricotta then don't really know what to do with it after. I usually top some grilled crusty baguette (like a bruschetta). And I really want to try and stuff some canolis with it at some point.
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna