Grilled tomato caprese
Making your own ricotta is a breeze and absolutely delicious. The same goes for pesto – try this and you won’t buy ready-made again. This salad is perfect for a spring/summer lunch, served with grilled breads and chilled rosé.
Ingredients
Serves 6-8
900 g cherry tomatoes (about 6 branches)
Basil leaves, for garnishing
Oil, for brushing the grate
FOR THE RICOTTA
1.9 litres whole milk
250ml double cream
80ml organic white distilled vinegar or freshly squeezed lemon juice
FOR THE PESTO
100g fresh basil leaves
35g freshly grated parmesan cheese
55g chopped almonds
2 garlic cloves, minced
125ml extra virgin olive oil
1 tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper
Method
1. To make the ricotta, pour the milk and cream into a large pan and place over a medium heat. Place a candy thermometer on the side of the pan and heat to 88°C.
2. Remove the pan from the heat and add the vinegar or lemon juice. Using a wooden spoon, stir the mixture very slowly a few times, then cover with a kitchen towel and set aside for 1 hour.
3. Line a sieve with muslin and place over a bowl large enough to catch the whey. Gently pour the ricotta curds into the cheesecloth and let drain for 45 minutes. Place the ricotta in a glass storage container and season with salt and pepper, then cover and refrigerate.
4. To make the pesto, place the basil, cheese, almonds, and garlic in the bowl of a food processor and pulse a couple of times. With the motor running, pour in the olive oil in a steady stream. Add the lemon juice and season with salt and pepper. Pulse a few times to combine, then pour into a glass storage container.
5. Heat the barbecue to medium–high. Brush the grate with oil.
6. Place the tomatoes on the grill and cook for about 4 minutes until they are bursting open and charred.
7. To serve, spoon the ricotta onto a platter and top with the grilled tomatoes, then drizzle with the pesto and garnish with the basil.
8. Store the remaining pesto in the fridge for another use. It will keep for up to a week.
