Lisa Waldschmidt’s Have Whisk Will Travel offers personal chef services, catering and more for Chicagoland and the Northern Suburbs. She visited the Friends’ Tent and demonstrated this fantastic and easy dish. Try it while the cherry tomatoes are still abundant and delicious!
Ingredients
1 Baguette, sliced
Olive oil
Whipped Ricotta:
1 cup whole-milk ricotta cheese, chilled
2 teaspoons good quality olive oil
1/8 teaspoon salt
1 cup assorted fresh herbs leaves, like basil, tarragon, sage, dill, parsley, chives
2 tablespoons white balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1 cup heirloom cherry tomatoes, halved or quartered depending on size
Sea salt and fresh ground black pepper
Method
Preheat oven to 375°F. Brush one side of each baguette slice lightly with oil. Place on a sheet pan. Bake 4 to 5 minutes or until toasted. Cool.
For the whipped ricotta: Place the ricotta, milk, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
For the salad: Wash and dry the herbs. Tear the leaves into small pieces and place in a bowl. Add the balsamic and olive oil and toss.
To assemble: Spread the whipped ricotta on the crostini. Pile with the herb salad. Top with cherry tomato halves. Sprinkle with sea salt and black pepper.
