Starters/ Summer

Warm ricotta cream with tomato and basil fondue

Warm ricotta cream with tomato and basil fondue

Serves: 4
Preparation: 20 minutes

Ingredients

  • 8 large, firm tomatoes
  • 400 g ricotta
  • 120 g chilled butter, cut into small pieces
  • 2 garlic cloves, crushed
  • 20 g basil leaves, finely chopped
  • 6 tbsp lemon-infused olive oil
  • 5 g chives, finely chopped
  • 20 g Parmesan
  • Salt and freshly ground black pepper
  • BASIL CRISPS
  • 500 ml grape seed oil
  • 8 fresh basil leaves

Instructions

1

Skin the tomatoes by plunging them into boiling water until the skins begin to split.

2

Remove from the water and cut into quarters.

3

Remove the seeds and cut the pieces in half.

4

Place the tomatoes, butter, garlic, basil, salt and pepper in a saucepan.

5

Heat gently and set aside.

6

Warm the ricotta in a frying pan and add the lemon-infused olive oil and chives, stirring gently.

7

Season with salt and pepper.

8

To make the basil crisps, heat the grape seed oil in a frying pan.

9

Fry the basil leaves, remove them from the oil, place on kitchen paper and season with salt.

10

Pour the hot tomato fondue into a soup plate.

11

Add the warm ricotta cream in the centre.

12

Garnish with grated Parmesan and basil crisps.

Notes

Try serving with toasted slices of baguette.

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