We’ve gotten so many tomatoes this summer in our CSA and our basil plants are growing faster than we can eat it so we’ve being looking for ways to use them both. Andy recently saw a “recipe” for an easy way to change up a caprese salad. I use the word recipe lightly because it’s so easy it’s not even a recipe. We’ve made it a few times over the past few weeks so I decided to share.
Fresh Tomatoes - whole cut into quarters or cherry tomatoes
Fresh Basil - slightly torn or cut into a chiffonade
Ricotta Cheese - Charlotte folks we bought some locally made from Pasta and Provisions – so good!
Top with olive oil, salt and pepper
That’s it. It’s a caprese with ricotta instead of mozzarella and it’s amazing!
This past weekend we switched it up a bit with a warm snack instead of our new go-to salad. We roasted the cherry tomatoes then topped the ricotta and put it back in for about 10 minutes. Topped it with basil, olive oil, salt and pepper and ate it with toasted French bread. So warm and delicious!
Two super simple but different ways to use basil and tomatoes. We've been using our leftover ricotta for these Portuguese baked eggs which are amazing too.
I'd love to hear your go to easy summer recipes!
PS MK talked about adding peaches to her caprese salad for another twist!