“There’s nothing in the world like home grown tomatoes.”
250 g Ricotta cheese (about half the container)
4 Tbsp (60 ml) SOOC Milanese Gremolata Olive Oil
4 Tbsp (60 ml) SOOC Sicilian Lemon White Balsamic
2 med/lg field ripe Ontario tomatoes, sliced
Fresh basil leaves, a ‘loose’ handful cut in thin ribbons
Lots of fresh ground black pepper
In a bowl, combine ricotta with 2 Tbsp each of the oil & vinegar, mixing well. Best if covered and left to meld flavours for a couple hours in the fridge (but still good if you don’t have time and use it right away). As you arrange the tomatoes on a serving plate (individually or overlapping a bit), be sure to spread a generous ‘smear’ of ricotta on each slice. Sprinkle basil ribbons over along with lots of pepper. Whisk or shake up the remaining 2 Tbsp each of oil & vinegar and drizzle over everything.