Fried heirloom tomatoes on ricotta
serves
4
Fried heirloom tomatoes on ricotta, with Cheds.
"As a callow juvenile, I used to munch on Cheds in the safe shelter of my parents’ pantry. The same place I’d dunk my dirty eight-year-old fingers in Vegemite and honey (not simultaneously). But I’m grown up now, and holding a fantastically fragile glass of wine and buying Cheds with my own money. Cheds are an Arnott’s cracker. No extra points for guessing, they’re CHEDdar and pecorino flavoured. I’m bound by nostalgia, but use your favourite cheese cracker if you want. Pair with orange wine." – Bec Vrana Dickinson.
This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99.
Ingredients (7)
- 1/4 cup (60ml) extra virgin olive oil
- 500g heirloom cherry tomatoes
- 4 garlic cloves, sliced
- 1/2 bunch marjoram, leaves torn or chopped
- 400g ricotta
- 1 lemon, zested and cut into wedges
- Cheds, to scoop
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the oil in a large frypan over high heat. Fry the tomatoes until starting to turn golden and soft, about 4 minutes. Add the garlic and half the marjoram, toss to combine and cook until fragrant, about 1 minute. Give everything a good season, emphasis on pepper.
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2.Meanwhile, dollop the ricotta onto a serving plate. Add the lemon zest and season. Mix to combine and spread the ricotta over the plate. Top with the fried tomatoes. Lemon wedges on the side. Scoop the ricotta with the Cheds. Spritz with extra lemon, if you feel.
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