Roasted Tomato & Ricotta Quenelle
🍳 oven
⏱ 45 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
289
calories
11.2g
protein
51.2g
carbs
4.7g
fat
Ingredients per serving
- 0.4 oz Tomatoes
- 0.3 oz Peeled Garlic
- 0.2 oz ricotta cheese
- 0.2 lb sourdough bread
- 0.1 oz Fresh Basil
- 0.1 tbsp lemon zest
- 0.1 tsp Maldon salt
- 0.1 tbsp pepper
- 0.05 oz Olive Oil
- 0.025 cup basil oil
Method
1. Preheat the oven to 400°F.
2. Cut the tomatoes into halves and place them on a baking sheet lined with parchment paper. Drizzle with 1/4 cup of olive oil, sprinkle minced garlic over them, and season with salt and pepper. Roast in the preheated oven for 30-40 minutes until they are soft and slightly caramelized.
3. Once roasted, transfer the tomatoes to a blender along with the remaining 1/4 cup of olive oil and fresh basil. Blend until smooth. Season with additional salt and pepper if needed.
4. In a separate bowl, mix the ricotta cheese with lemon zest. Form the mixture into quenelles using two spoons or a piping bag.
5. Cut the sourdough bread into cubes and toast them in a 350°F oven for 10-15 minutes until golden and crispy.
6. To serve, ladle the roasted tomato soup into bowls. Place a ricotta quenelle on top of each bowl of soup. Garnish with basil oil drops, Maldon salt, cracked pepper, and micro basil. Add a few pareve sourdough croutons to each serving.
7. Serve immediately.
