Ricotta and Tomato Jam Jar
User Reviews
5
Ricotta and Tomato Jam Jar
Description
The Ricotta and Tomato Jam Jar layers smooth ricotta cheese, vibrant basil pesto, and a quick tomato jam made from cherry tomatoes, garlic, and lime juice. The accompanying toasts are baguette slices brushed with olive oil, garlic powder, and sea salt, baked until golden and crunchy. This combination yields a creamy, tangy, and herbaceous experience with a satisfying crunch from the toasts.
The tomato jam provides a balance of sweetness and acidity, complementing the buttery ricotta and zesty pesto. Fresh herbs sprinkled on top enhance the freshness. Serving this alongside the toasted baguette allows for a tactile contrast and easy sharing.
The recipe offers the option to use store-bought pesto and tomato jam for convenience, or to prepare the homemade versions following detailed instructions. The tomato jam simmers to break down tomatoes subtly, while the pesto features toasted pine nuts and Asiago cheese for depth. Everything can be assembled in small jars for presentation and portion control.
Ingredients
for each jar
- 1 baguette sliced
- 3 tablespoons olive oil
- pinch of sea salt
- garlic powder sprinkle of
- 1/3 to 1/2 cup ricotta cheese
- 3 to 4 tablespoons pesto
- 1/4 cup tomato jam quick
- a hand of fresh herbs basil or oregano
quick tomato jam
- 1 1/2 cups cherry tomatoes whole
- 2 garlic minced, cloves
- 2 tablespoons sugar
- 2 tablespoons lime juice fresh
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
pesto
- 4 cups basil fresh
- 1/2 cup Asiago cheese
- 1/4 cup pine nuts toasted
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
Instructions
- As a note, of course you can just use store-bought everything! I included all the recipes for my favorites above, but if you only have time to grab store bought ingredients, it still tastes good.
- Preheat the oven to 400 degrees F. Slice a baguette into thin slices. Place the slices on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and garlic powder. Bake for 10 to 12 minutes, until golden and crunchy.
- While the baguette is toasting, place the ricotta cheese in a food processor and blend until creamy and smooth. Scoop it into a jar. I like to use these .25 liter weck jars.
- Add the pesto on top. Add the tomato jam (make sure it is cool) on top of that. Sprinkle with fresh herbs. Serve with the toasts! DEVOUR.
quick tomato jam
- Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
- If you want the mixture to stay chunk, keep it as it. If you want it smooth, carefully transfer it to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.
pesto
- To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
- As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.
User Reviews
Overall Rating
5
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