Tomato and ricotta tartine

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So I’ve worked out over the years that people sit in one of two buckets.  They either love leftovers or they’re just not that into it.  Unless I’ve cooked a dish that I absolutely love or something that actually gets better with time, I sit in the latter bucket.

But I’m trying to change.  Really I am.

I hate being wasteful and feel really guilty when I have to throw out food but you gotta be honest, cooked food in general doesn’t look that appetizing when it’s been sitting in the fridge overnight and it’s solidified, congealed and taken the shape of the container it sits in….mmm yup I’ll take one.

Today’s dish isn’t really so much of a recipe but just a reminder to everyone as well as myself that leftovers can be good, especially when you can reinvent them into a new dish.

The ricotta mixture that I used in this tartine (fancy pants french word for open sandwich), was used to fill zucchini flowers that I made the other night when my cousin came around for dinner.  I overestimated how much filling I really needed and only ended up using half.  But in the end there was no waste as the leftover filling made a delicious spread on toast and only made better by some beautifully sweet tomatoes we picked up at a market in the Yarra Valley.  Simple but sometimes simple is amazing.

Tomato and ricotta tartine

What you need:

  • 2 slices of bread
  • 2 ripe tomatoes, chopped into bite sized chunks
  • 100g ricotta
  • 2 tbsp parmesan (optional)
  • 2 tbsp persian feta (optional)
  • 4 basil leaves, finely sliced
  • salt and pepper to taste

What to do:

As I mentioned this really isn’t a recipe, and the proportions of the cheese and the types of cheeses are easily adapted to suit your taste, but it really is a lovely fresh sandwich highlighting the ripeness of the tomatoes.

Mix the cheeses and basil together, season to taste.

Toast the bread.

Spread some of the ricotta mixture on the slices of toasted bread.

Top with chopped tomatoess

Season with salt and pepper and drizzle with some extra virgin olive oil.

 

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