|Roasted Tomato and Ricotta Crostini|
|Written by Launie Kettler|
|Saturday, 30 November 2013 14:38|
You've had it happen. I've had it happen. At some point before dinnertime, you realize that you have no idea what to make. And you kind of don't care whether it's comfort food or just plain rice. You just need something in your belly. But what happens when there's really not a lot in the kitchen? Well, sometimes you get really lucky.
I reuse old plastic containers for leftovers – empty cottage cheese, ricotta and sour cream containers are perfect. They work just as well as expensive Tupperware and it's more eco-friendly. Normally, I mark the top of all the containers with whatever leftover I put in them, but I kept seeing this one ricotta container without the telltale masking tape description. So I was wary of the container I had forgotten to mark, and just kept moving it around without dealing with the contents. I knew it couldn't actually be ricotta, because I hadn't bought any for awhile - and we can go through a container of ricotta in a night.
Then the other night I was searching for something for dinner, and the pickings were slim. Two nearly imploded tomatoes in the fruit basket. One onion. Some shriveled herbs in the fridge. And that pesky ricotta container that I was sure held some old gravy or couscous. I picked it up to throw it out and noticed it was heavy.
And it wasn't some weird overlooked leftovers, it was ricotta. Sweet, sweet, you-can-make-practically- anything-as-long-as-you-have-it ricotta. And it had two weeks to go before the “use by” date.
Bonus: I had some sourdough bread in the freezer.
So, within 5 minutes I had a plan for dinner.
Jedd walked through the door with a bottle of wine and in half an hour we had dinner on the table and a glass of inexpensive – but really good - wine* in our hands.
And I thought to myself, “This is how you win a Thursday night.”
*Pepperwood Pinot Noir, is less than 6 dollars a bottle and it's ridiculously good. Note: I'm not a shill for the company, but hey – I'm open to the idea. Call me.
Roasted Tomato and Ricotta Crostini
2 plum tomatoes, roughly chopped
1 small red onion, roughly chopped
1 tablespoon olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup low-fat ricotta
1 tablespoon lemon juice
1 tablespoon fresh basil, roughly chopped
1 tablespoon fresh dill, roughly chopped
1 tablespoon flat-leaf parsley, roughly chopped
4 slices rustic sourdough bread
Preheat oven to 375 degrees.
Place tomatoes and onion in a small baking pan. Toss with half the olive oil and season with salt and pepper. Bake for 20 minutes.
In a small bowl, combine the ricotta with lemon juice, basil, dill and parsley. Set aside.
Brush 4 pieces of sourdough bread with remaining olive oil. Bake for 5 minutes or until lightly browned and crispy.
Divide ricotta mixture between toasts and top with tomatoes and onions.
|Last Updated on Saturday, 30 November 2013 14:56|