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

Brown Sugar Peaches with Vanilla Bread Pudding


Yum – you can’t help but think of summer when you’re enjoying a sweet and juicy peach. Georgia is known as the Peach State. “The world’s largest peach cobbler” is made every year in Georgia, and that cobbler measures 11 feet by 5 feet.

We aren’t beating any world records (that we know of!) but we do think this dessert recipe is pretty incredible. Try it for yourself! Chef loves these over our vanilla bread pudding, but says they’re also quite tasty over froyo or ice cream, or maybe a scone…


Makes 4-6 portions

For the bread pudding

Brioche or egg bread – cut into 3/4” cubes           10 oz. (About 8 cups)

Whole eggs, beaten                                                       5 each

Sugar                                                                                     1 ¼ cups

Whole milk                                                                         1 cup

Whipping cream                                                               1 cup

Vanilla extract                                                                   2 tsp.

Amaretto liqueur – optional                                        1 Tbsp.

Cut bread and allow to dry out slightly. Place in lightly buttered 9”X4” loaf pan

Combine eggs and sugar – mix well

Add remaining ingredients to egg mixture – mix well and pour over bread. Allow to sit at room temperature for 30 minutes and then bake at 325° (No fan) for approx. 60 minutes, or until a toothpick comes out dry. Allow to cool slightly

For the topping

Ripe Washington Peaches – sliced                            2 medium peaches

Brown sugar                                                                       ¼ cup

Butter – soft                                                                      1 ½ Tbsp.

Water                                                                                   1-2 Tbsp.

Combine peaches with brown sugar and butter over low heat and stir gently. Allow sugar to melt to make “caramel”.

Add water if needed to thin sauce. Heat thoroughly.

For Service

Arrange bread pudding on serving plates. Top with vanilla ice cream and brown sugar peaches.

Cheers to Summer!

It’s fun to play bartender at home, so why not try some more of our favorite summer drinks. 

Classic Bellinibelini

2 ounces fresh peaches, pureed

4 ounces champagne or prosecco

Slowly add the sparkling to the peach puree in a champagne flute!

Peach Cosmo Peach_Cosmo-2-small

1.5 ounces Vodka

¾ ounces Peach Schnapps

¾ ounces Cranberry Juice

Fill a cocktail shaker half way with ice, add all ingredients and shake

Strain into a martini glass and garnish with a lime wedge

White Peach Julepjulet

½ white peach – peeled, pitted, diced

2 ½ ounces bourbon.

1 ounce peach liqueur

2 dashes peach bitters

8 mint leaves

Muddle peaches and 7 mint sprigs in a cocktail shaker

Add bourbon, peach liqueur and bitters – shake

Strain over ice into a highball and garnish with 1 mint leaf

Peach and Mango Sangria


2 cups chopped peaches and mangos

1 cup Peach Schnapps

12 ounces Mango Nectar

1 bottle white wine

Mix all ingredients, serve over ice with a splash of soda to finish