Heirloom Tomato Salad with Pistou, and Whipped Ricotta

Pistou
1/2 cup loosely packed torn basil leaves plus 8 extra basil leaves for garnish
1 tsp coarsely chopped garlic
6 tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
7 tbsp olive oil, divided

3/4 cup whole milk ricotta
1/4 tsp kosher salt plus extra for seasoning
1/4 tsp freshly ground black pepper plus more for seasoning
2 pd heirloom tomatoes in varying colors and varieties
Toasted baguette slices rubbed with garlic (Recipe follows.)

1.To make the pistou, put the basil leaves and garlic in a food processor and pulse several times until mixture is coarsely chopped. Add grated Parmesan and pulse until combined. With machine running, add 3 tablespoons of the olive oil in a thin, steady stream and pulse until the mixture is a smooth paste.  Remove the pistou to a small bowl and stir in 4 remaining tablespoons of olive oil to thin the mixture so it can be used as a sauce. (Pistou can be prepared a day ahead. Cover and refrigerate. Bring to room temperature before using and whisk well to combine.)

2. To prepare the whipped ricotta, clean and dry the bowl, top, and blade of the food processor and then add the ricotta plus 1/4 teaspoon each kosher salt and black pepper. Process 1 minute until cheese is smooth and creamy. (Ricotta can be prepared a day ahead; cover with plastic wrap and refrigerate.)

3.To assemble the salad, cut tomatoes crosswise into slices that are 1/4 to 1/2-inch thick, and arrange them overlapping on a serving plate. Season them generously with salt and pepper, and then spoon some pistou over each tomato. (You may have some pistou left over; it’s great on cooked pasta.)

4.Around the border of the tomatoes, spoon 8 generous dollops of whipped ricotta, spacing them equidistantly from each other. Garnish each dollop with a basil leaf.  Serve the tomatoes with the garlic toasts and with the ricotta. Serves 6

Toasted Baguette Slices
6 baguette slices cut 1/2-inch thick on a sharp diagonal
Olive oil for brushing on the bread slices
1 to 2 medium garlic cloves, peeled

1.Arrange a rack in the center of the oven and preheat oven to 375 degrees F.

2.Place baguette slices on a rimmed baking sheet and brush them on both sides with olive oil. Transfer to the oven and bake 4 minutes on one side and then turn and bake about 3 minutes on the other side.

3.Remove the baking sheet from the oven and transfer baguette slices to a plate. When cool enough to handle rub each toasted bread slice on one side with a garlic clove. (Baguette slices can be prepared 2 hours ahead; leave at room temperature.)

Makes 6 servings.

Copyright Betty Rosbottom 2024