Warm ricotta cream with tomato and basil fondue
- 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
Skin the tomatoes by plunging them into boiling water until the skins begin to split.
Remove from the water and cut into quarters.
Remove the seeds and cut the pieces in half.
Place the tomatoes, butter, garlic, basil, salt and pepper in a saucepan.
Heat gently and set aside.
Warm the ricotta in a frying pan and add the lemon-infused olive oil and chives, stirring gently.
Season with salt and pepper.
To make the basil crisps, heat the grape seed oil in a frying pan.
Fry the basil leaves, remove them from the oil, place on kitchen paper and season with salt.
Pour the hot tomato fondue into a soup plate.
Add the warm ricotta cream in the centre.
Garnish with grated Parmesan and basil crisps.
Try serving with toasted slices of baguette.