Tuesday, September 6, 2011
Baked ricotta salad with pesto
ummer eating just keeps on rolling... the tomatoes are finally ON, daily, and the corn is minutes away from being truly harvestable (which didn't stop me from harvesting some today anyway!). The basil keeps churning out new and even bigger leaves, and I can't help but whiz up pesto with alarming frequency. Well, I'm not alarmed, but I'm pretty sure you would be if you saw the big dallops I put on just about everything but my granola. Ah well, tis the season, right?
Here's my current favorite salad, combining all these flavors and another new yum discovery: baked ricotta.
First with the ricotta:
1 small container part-skim ricotta
1/2 cup shredded parmesan
1/4 cup flour
Preheat the oven to 350 degrees.
Either with a hand-held or stand mixed, beat ricotta very well, until fluffy. Add the eggs and cheese, beat again. Add the flour and mix well, until incorporate.
Spread the cheese mixture into a non-stick-sprayed 8x8 baking pan, and put into the hot oven. Bake for 20-25 minutes, until the cheese sets up and is golden.
Remove from the oven and cool to room temperature.
Baked ricotta salad
Serves 6 as side dish
One recipe baked ricotta (see above), cubed to 1/2 inch squares
4 medium tomatoes, cubed
1 cup fresh pesto
2 cups fresh corn, cooked, cut off the cob (about 4 ears) (totally optional, I made it one day with, one day without... both were lovely)
Salt and pepper to taste
Toss all ingredients together in a medium mixing bowl. That's it. Enjoy!
Tips: If you prebake the ricotta and it's refrigerator cold, take it out in advance and bring it back to room temperature before making the salad. You can also microwave it briefly to bring some warmth back to the cheese. The flavor is much better when not ice cold.