This recipe epitomizes
late summer with gorgeous tomatoes, luscious nectarines and fragrant
basil. It’s super simple – just
kind of let the ingredients be their amazing selves with some tasty accents
like salty ricotta salata cheese and crunchy hazelnuts.
You can divide this
recipe up among 4 salad plates or arrange all the ingredients on a big
platter for serving a crowd. It’s a stunning
presentation for a summer party.
Serves 4-6
3 heirloom tomatoes –
try mixing varieties & colors
1 ripe, but slightly firm
nectarine
¼ c. skinless hazelnuts
1/2 c. ricotta salata,
crumbled (if you can’t find ricotta salata in your area, substitute cotija or
feta)
4 t. balsamic vinegar
fresh torn basil leaves
olive oil
sea salt & fresh
ground pepper
Preheat oven to 400
degrees. Place hazelnuts on a
rimmed baking sheet and bake for 20 minutes until lightly toasted, shaking pan
occasionally. Remove, cool and
roughly chop.
Slice tomatoes horizontally
into thin slices – about 1/8 of an inch.
Quarter nectarine and slice each quarter into thin wedges. Arrange tomatoes and nectarines on
salad plates or a big platter, slightly overlapping at the edges.
Scatter toasted
hazelnuts, ricotta salata and torn basil over tomatoes & nectarines. Drizzle with balsamic vinegar, a bit of
olive oil and finish with a couple pinches of sea salt & fresh ground
pepper.
Ummmm my mouth is watering and I don't eat tomatoes!
ReplyDeleteGoing to try this tonight, can't wait. Love your blog,xx
ReplyDeleteSimona
Thank Simona! Hope you like :)
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