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Nonna Galasso’s Fried Ricotta with Salad Tomatoes on Crostini

Serves 4


1 cup diced cherry tomatoes

4 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

1 pound good quality ricotta cheese, well drained

Salt and pepper to taste

Fried bread slices like ciabatta or semolina

2 tablespoons minced parsley


Toss the tomatoes in a bowl with 1 tablespoon of the oil, the vinegar and salt to taste. Set aside.

Divide the ricotta into 4 equal portions and press each portion into a small oiled aluminum cupcake tin (available in grocery stores).  Set aside.

Heat remaining oil and carefully invert filled tins into the oil, squeezing slightly on the tin to release the ricotta mold.  Fry over medium heat for about 4 minutes on each side until browned.

Line 4 salad plates with a slice of the fried bread and top each with a ricotta mold.  Scatter the tomatoes around the plate and drizzle a little olive oil over the top of the ricotta.  Add a grinding of pepper and parsley over the top and serve.

This recipe is featured on show 2903 – Ricotta!


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