I’ve recently discovered how wonderfully versatile ricotta is and have been adding it to all sorts lately. I love how it can be equally as delicious both sweet and savory making the possibilities endless! I’ve been throwing it in my almond flax muffins to make them extra fluffy and moist and been enjoying them a top bruschetta and polenta for a touch of creaminess.
This time I’ve added ricotta to baked eggs to create the perfect brunchtime treat. Paired with crispy crunchy phyllo, the creamy eggs definitely stand out! This recipe is perfect to make when you have house guests or even when you’re in for an indulgent Sunday morning. Enjoy!
See them here on the beautiful Sugar and Charm!
Parmesan Ricotta Tarts + Tomato Salad
- 475g ricotta
- 40g parmesan
- 1/4 tsp rosemary
- zest of 1 lemon
- 2 eggs
- salt and black pepper
- 8 sheets prepackaged phyllo pastry
- 2 tbsp olive oil for brushing
- 2 1/2 cups cherry tomatoes, halved
- 3/4 cup arugula
- 1 tsp extra virgin olive oil
- 1/2 tsp lemon juice
Preheat the oven to 400°F. In a small bowl, combine the ricotta, 3/4 of the parmesan, rosemary, lemon zest, eggs, salt and pepper to taste. Mix till combined.
Remove the pastry from the fridge/freezer according to the package directions. Place 1 sheet on a cutting board and brush with oil and top with another sheet. Continue to brush each sheet with oil and layer new sheets. Cut into 6 squares. Place into a casserole dish so that each square creates a little well.
Divide the ricotta mixture between the 6 squares and top with remaining parmesan cheese. Brush the edges with the rest of the olive oil and bake for 20 minutes. Tops should be golden brown and everything should be cooked through.
Meanwhile, prepare the tomatoes. In a bowl, combine the tomatoes and arugula and toss with the olive oil and lemon juice. Add salt and pepper to taste.
Serve with the tarts with the tomato salad. Serves 6.
I just love fresh and quick side salads to accompany my main meals. I love a little bit of freshness to wake up my mouth every so often from the cooked food that I’m eating. Not only that, but it helps get in some fresh and raw veggies without feeling like work! I often get bored of the same old salad greens, cucumber and tomato combo which is usually what I resort, to so this salad is a welcome addition to the rotation.
It’s really simply halved cherry tomatoes, a lot of chopped fresh parsley and cilantro, some sumac for a bit of tartness and a little olive oil for some healthy fats. That’s it! And it takes maximum 10 minutes to make which means you can quickly pull it together before dinner goes on the table. Perfect!
Cherry Tomato, Parsley & Sumac Salad
- 2 cups cherry tomatoes, halved
- 1 cup roughly chopped parsley
- 1/4 cup finely chopped cilantro
- 1 1/2 tsp sumac
- 1 tbsp olive oil
In a large bowl, toss together all the cherry tomatoes, parsley, cilantro, sumac and olive oil. You can serve this right away, but it also keeps really well in the fridge if you want to make a big batch or if you want to save some for lunch the next day!
All summer I’ve been dreaming of a huge vegetable garden with loads of varieties of tomatoes. It’s a dream and not reality yet because of two things: one- we live in an apartment with minimal sunlight on our balcony which is not so great for growing veggies (but surprisingly great for weeds!) and two- I’m a pretty terrible gardener. One day I will master the patience and dedication it takes to grow your own edibles, but as of right now, I’ll leave it to the pros!
Tomatoes are the one thing that I dream of the most. There are so many different varieties out there other than the dreaded supermarket tomato and there is nothing more amazing than picking your own off the vine when they’re actually perfectly ripe. I’ve realized that I use tomatoes very often in some shape or form most days of the week and of course they’re delicious just on their own. Most often I can find different sorts of the traditional red tomato, but snap up the green and purple ones whenever they’re around (which is not very often). So when I stumbled across these in a little market in our neighboring city, Düsseldorf, selling all colors of heirloom tomatoes, I made sure to buy a large selection!
I knew these tomatoes would be perfect with very little fuss and so I chose an ultra simple preparation. So simple in fact that this can hardly be called a recipe. I’m not sure why I don’t post such simple things more often but I hope this will inspire you to get a few tasty tomatoes of your own as soon as possible!
Heirloom Tomato Carpaccio + Basil Olive Oil
- 1/4 cup extra virgin olive oil
- 1/2 cup packed fresh basil
- 4-5 heirloom tomatoes
- Finishing salt such as Maldon
In the small bowl of a food processor, combine the olive oil and basil and pulse until till the basil is finely chopped. This will make more than you will need for the recipe but tastes great as a salad dressing, finishing a pizza or even in a pasta. Will keep in an airtight container for a few days.
Slice the tomatoes as thinly as possible and arrange in layers on a large platter.
Drizzle with some of the basil olive oil and a few pinches of finishing salt. Garnish with basil leaves.Serves 2-3.