Thursday, August 25, 2016

Red Fire Farm Tomato Festival Recipe: Fresh Ricotta and Tomatoes

Ever had real ricotta made by hand? Your own hand for example? 

Join me Saturday at Red Fire Farm in Granby where I'll be making fresh ricotta cheese with raw milk. 2 PM in the barn.  

Heirloom Tomatoes meets Fresh Ricotta Cheese
Serves 2


3 cups fresh arugula
Juice of 1 lemon
4 teaspoons olive oil, divided
2 medium ripe Red Fire tomatoes, sliced
1/2 cup fresh handmade ricotta cheese
salt and pepper
2 teaspoons balsamic vinegar


Begin by arranging cleaned and stemmed arugula on two plates. Drizzle some lemon juice on the leaves. Then divide tomato slices between plates and add olive oil to each. Top with 1/4 cup of of fresh ricotta on top of each salad. Add more olive oil, salt and pepper and finally a teaspoon of balsamic to finish each dish. Serve immediately.