One of the best things about summer are ripe juicy thin skinned tomatoes. Mmm…so end-of-the-summer-delicious when combined with mozzarella, ricotta cheese, basil and topped with a good extra virgin olive oil, freshly ground pepper and a good crunchy salt like Maldon. I like to serve this with a nice bread, extra olive oil, salt and pepper on the side. And if you want a little extra kick, you can serve a nice balsamic vinegar on the side also. I think this is a nice spin on a traditional Caprese salad and doesn’t take much more effort. If you want, you can always omit the ricotta cheese and throw in more Ciliegine. This serves 2, so double and triple as needed. Enjoy and have a great weekend!
- 9 cherry size tomatoes, halved
- about 6oz. ricotta cheese
- about 1/2 a 8oz. container Ciliegine mozzarella, left whole
- a few basil leaves, minced
- extra virgin olive oil
- fresh ground pepper
- sea salt
This recipe is for the amount pictured so it can give you an idea of how much this makes. This is would be great for a party! I used a 1&1/4 inch cookie dough scoop to form the ricotta cheese balls. Once you are ready to scoop, alternate the rows between tomato and Ciliegine and tomato and ricotta cheese. Sprinkle the basil over the mozzarella and ricotta cheese. Drizzle with olive oil, salt and ground pepper. Serve at room temperature.
*If you have any ricotta left over, June 25ths’ post, “String Beans & Pennoni” is a great way to use it up.
You can check it out here at: http://blisshousehappiness.blogspot.com/2012/06/string-beans-with-pennoni.html