Tomato Tartare with Olives and Ricotta Sauce

Ingredients

• 6 large ripe tomatoes
• 1/4 cup pitted kalamata olives, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup ricotta cheese

Instructions

1. Blanch the tomatoes in boiling water for 30 seconds, then plunge them into ice water to cool. Peel off the skin, cut them into quarters, remove the seeds and dice them very finely to make the tartare.
2. In a bowl, mix together the tomato tartare, chopped olives, red onion, capers, olive oil, salt and pepper.
3. In a separate bowl, whisk the ricotta cheese until it is smooth and creamy.
4. To serve, spoon the tomato tartare onto small plates, sprinkle with grated Parmesan cheese and serve with a dollop of ricotta cheese on top.

Verdict

This refreshing tomato tartare with olives and ricotta sauce is the perfect summer appetizer or light lunch. The combination of fresh tomatoes, salty olives, and tangy capers makes for a bright burst of flavor that is perfectly balanced by the creamy ricotta cheese. Serve with a crisp white wine and enjoy!

Serving Suggestions

This dish pairs well with a variety of accompaniments. Serve with grilled bread, crackers, or a side salad to round out the wholesome meal.