Heirloom Tomatoes with Creamy Ricotta

Ahhh ’tis the season for heirloom tomatoes! These fancy tomatoes can accompany a beautiful, gourmet meal or star in a refreshingly light and crisp salad.

We let the heirloom tomatoes steal the show in this simple & fresh recipe – but don’t overlook a couple notes from Chef Bradley:

“This dish is fabulous with or without the basil oil. If you don’t have a high speed blender – no problem, just drizzle with a little more oil. Make sure the tomatoes are ripe and full of their natural sugars”

When we took this photo, I sampled a bite and walked away. The combination of flavors was incredibly fresh! After taking a few steps, I turned around a moment later and that small sample bite turned into my lunch! I nearly clear the plate! YUM ~ enjoy!


4 servings


  • ½ cup smooth ricotta
  • ¼ cup Extra Virgin Olive oil
  • 2-3 mixed heirloom tomatoes
  • Kosher salt and fresh ground black pepper to taste
  • 1-2 Tbsp. basil oil – see recipe


  • Combine ricotta and olive oil; blend until smooth. Spread on plates or serving platter
  • Slice tomatoes and arrange over ricotta
  • Season with salt and pepper
  • Drizzle basil oil over the top

Basil oil


  • ½ cup tightly packed fresh basil – no stems
  • ¼ cup tightly packed fresh parsley – no stems
  • 1 cup canola or olive oil


  • Prepare a pot of boiling water and a bowl of ice water
  • Blanch basil and parsley in boiling water for 2-3 seconds and immediately remove to ice water to cool.
  • Allow to cool thoroughly and drain well
  • Chop basil and parsley, place in towel or cloth napkin and rinse several times under cold water. Drain well and repeat.
  • Combine drained basil and parsley with oil in a HIGH SPEED blender, cover and blend for several minutes until the oil is slightly warm.
  • Drain thru a coffee filter to remove leaves; hold for service

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