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Peach, tomato and corn salad on whipped ricotta
2023-08-30
https://api2.metro.ca/userfiles/image/recipes/salade-peche-tomate-12186.jpg
PT20M
PT15M
PT1H05M
In a food processor, combine the ricotta, honey, butter, garlic clove and a pinch of salt, then blend until smooth. Refrigerate.Preheat barbecue to 400 F.Rub the corn cobs with a little olive oil, then season with salt and pepper.Place them over direct heat, cook for 10 minutes or until nicely colored, then remove.Remove the corn kernels from the 2 cobs using a knife, then set aside.Slice the baguette in half, then cut into 8 pieces.Brush with olive oil, then place over indirect heat.Cook for 5 minutes, then finish cooking over direct heat to make beautiful marks on the sides. Remove and set aside.Place the ricotta on a serving platter to form a bed, then arrange the peach slices, tomatoes, corn kernels, red onions, Serrano peppers and fresh basil on top.Drizzle about 2 tbsp. of olive oil over the salad, sprinkle with lemon juice and season with salt and pepper.Serve immediately with the toasted baguette pieces.Source: Folks and Forks
6
3
3
5
1
400 g of ricotta cheese
2 teaspoons of honey
1 tablespoon of butter
1 clove of garlic
20 cherry tomatoes, cut in two
2 peaches, thinly sliced
2 corn cobs, peeled
1 serrano pepper, thinly sliced
1/4 cup of finely chopped red onion
2 tablespoons of olive oil
salt and pepper, freshly ground
1 bunch of fresh basil, chopped
1/2 baguette
Peach, tomato and corn salad on whipped ricotta
6
Accompaniments
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME
Ingredients
-
400 g
of ricotta cheese
-
2 teaspoons
of honey
-
1 tablespoon
of butter
-
1
clove of garlic
-
20
cherry tomatoes, cut in two
-
2
peaches, thinly sliced
-
2
corn cobs, peeled
-
1
serrano pepper, thinly sliced
-
1/4 cup
of finely chopped red onion
-
2 tablespoons
of olive oil
-
salt and pepper, freshly ground
-
1 bunch
of fresh basil, chopped
-
1/2
baguette
Preparation
In a food processor, combine the ricotta, honey, butter, garlic clove and a pinch of salt, then blend until smooth. Refrigerate.
Preheat barbecue to 400 F.
Rub the corn cobs with a little olive oil, then season with salt and pepper.
Place them over direct heat, cook for 10 minutes or until nicely colored, then remove.
Remove the corn kernels from the 2 cobs using a knife, then set aside.
Slice the baguette in half, then cut into 8 pieces.
Brush with olive oil, then place over indirect heat.
Cook for 5 minutes, then finish cooking over direct heat to make beautiful marks on the sides. Remove and set aside.
Place the ricotta on a serving platter to form a bed, then arrange the peach slices, tomatoes, corn kernels, red onions, Serrano peppers and fresh basil on top.
Drizzle about 2 tbsp. of olive oil over the salad, sprinkle with lemon juice and season with salt and pepper.
Serve immediately with the toasted baguette pieces.
Source: Folks and Forks
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
