I absolutely love to make homemade ricotta cheese. First of all, it tastes like a thousand times better than store bought. And seriously, how cool does it make you sound when you casually drop that fact that you made homemade cheese?
This herbed ricotta along with the ponzu pickled tomatoes is one of my favorite entertaining appetizers. I serve it with toasted slices of gluten-free baguettes, and everyone just dives in!
If you are in the need for plain ricotta, make it up to the point of adding the scallions and herbs. It will last 4-5 days covered in the fridge. I love it spread on bread with a drizzle of honey.
These ponzu pickled tomatoes are tangy, sweet, citrusy, with a little bite from the garlic and red pepper flakes. It makes the perfect topper for the creamy ricotta. The Yuzu Ponzu dressing from Marukan adds just the perfect amount of acid, citrus notes, and saltiness.
You can use these recipes to make ricotta stuffed chicken breasts topped with the pickled tomatoes – absolutely divine!
- 1 cup Marukan organic rice vinegar
- 1 cup Marukan Yuzu Ponzu dressing
- 2 cups water
- ¼ cup sugar or erythritol
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1Combine the vinegar, Ponzu dressing, water, sugar, mustard seeds, and red pepper flakes in a medium saucepan and bring to a boil over medium high heat. Stir to dissolve the sugar. Remove from the heat and let cool to room temperature.
2Cut the tomatoes in half and put in a large mixing bowl. Thinly slice the shallots and garlic and add to the tomatoes. Add the dill. Pour the cooled ponzu mixture over the tomatoes and let sit for at least 30 minutes. Can be stored in the refrigerator for up to two weeks – put in covered jars or containers making sure the liquid completely covers the vegetables.