Fast Lunch 1: the wonders of ricotta

DSC02706 Growing up, ricotta was reserved for making lasagna and ravioli, especially during the Holidays when all our favorite Italian dishes graced the table along with all the American dishes too. A ridiculous amount of food! A few weeks ago, I introduced my parents to a new French restaurant that prides itself on organic dishes and baked goods. While giggling over our bowls, yes bowls of coffee, we were surprised that Ma’s morning scone was served with ricotta, and pleasantly surprised I might add.  Ricotta is a wonderful filling, so why not use it as a fresh topping?

Last week I was searching for Buratta to top some nice tomatoes and my store was out. I do like Ensalada Caprese, tomatoes topped with fresh mozzarella, but I was hoping for something creamy, and let’s face it, decadent.  Then I remembered Ma’s scone. Ricotta was the answer.  For this very simple lunch, I used  organic ricotta made from whole milk (I never do skim) from pastured cows.  The 1/2 cup of ricotta packed in 14 grams of protein which was perfect for a busy day and post workout lunch.  I am a Paleo that enjoys good quality dairy- I guess that makes me more primal.

Tomato Ricotta Salad
Recipe type: Salad, Appetizer, Snack, Small Plate
Cuisine: Italian
Prep time: 
Total time: 
Serves: 1
Colorful, fast, easy, creamy, and decadent.
  • 1 large garden tomato
  • ½ cup ricotta
  • 4 basil leaves, cut into ribbons
  • olive oil for drizzling
  • black pepper
  1. Cut the tomato in half and plate.
  2. Top each half with a ¼ ricotta.
  3. Drizzle with olive oil.
  4. Top with basil ribbons and black pepper.

See more of my recipes using Ricotta…
Baked Ricotta
Lasagna Purses
Lazy Lasagna
Pastiera di Pepperoni

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