Ricotta Tapenade With Balsamic Seared Tomatoes

Juicy roasted tomatoes, zesty green tapenade, and creamy ricotta.

It’s been a while since I shared a solid recipe post. Last week, I whipped up this Italian treat to perfectly accompany the wonderful sourdough from Rockaway Bread I’ve been buying weekly. Plus, I realized I was not eating enough olives. Ingesting them promotes a sense of inner peace. (the olive branch effect).

This Mediterranean dish is versatile, serving as an appetizer or a satisfying main course. I highly recommend using high-quality olive oil to elevate the flavors. And as always, I’ll push my fav, Colavita — some things are worth your hard-earned shekels.

Ingredients:
(Serves 2, 4 as Appetizer)

For The Green Tapenade:
1/2 cup pitted green olives
1 tbsp. capers (not heaping)
1-2 cloves garlic
1/2 lemon, juiced
A healthy pinch of pecorino romano
Black pepper to taste
2 tbsp. extra virgin olive oil

For The Tomatoes:
12 Campari tomatoes (or whichever looks ripe),  quartered
2 tablespoons balsamic vinegar
1 tablespoon sugar

A pinch of  basil flakes
Salt and pepper to taste

The Other Stuff:
15 oz container of Polly-O Ricotta
Rockaway Bread

Directions:

1. Take the ricotta out of the fridge ahead of time. The cheese should be at room temperature for serving.
2. Quarter the tomatoes. If you buy a different variety, cut them to about 1 inch. Heat the oil in a pan on the stovetop and drop in the tomatoes. Season with salt, pepper and basil flakes. Cook on high for 3min. Add the balsamic and then reduce the heat.  Cook until the tomatoes break down, about 8 min.
3. Prepare the olive tapenade by combining all the ingredients in a food processor. Let this mixture sit for at least a half hour so the flavors infuse. The longer the better. You can make this in advance.
4. Plate the meal. Place the ricotta in the center of a serving dish and top with the olive tapenade letting some of the oil drip on the ricotta. Arrange the tomatoes around the ricotta in three sections, and fill in the remaining spaces with bread. Have fun with plating—it’s a creative thing!