What else can I do with this ricotta?

So now that you have a nice batch of homemade ricotta in your fridge, let’s figure out how to use it! I’m assuming you have some left over after making the roasted cherry tomato bruschetta, and that’s a bold assumption because I definitely didn’t. But good news– even if you’re out, you now know how  easy it is to make more.

Like I said, I ran out post-parent picnic, but I had already brainstormed all of these wonderful ways to cook with it so I’m seriously making more tomorrow. Good thing I have a steady supply of cheesecloth in my pantry. So here are my thoughts and some useful links that will help you get the most out of that creamy, wonderful goodness just lying in wait in the refrigerator. Let me know which ones you use and always let me know if you come up with something totally awesome that I haven’t thought of…I would LOVE to try it!

(More) Uses for Homemade Ricotta Cheese 

  1. Pancakes
  2. Stuffed Shells
  3. Summer Vegetable Tart
  4. Scones
  5. Muffins
  6. Cheesecake!! duh
  7. Pizza- See my “weird pizza” OR this one!
  8. Gnocchi!!!!!!! (I’m excited about this one!)
  9. Cookies
  10. Stuffed and Fried Squash Blossoms

Need a few more dinner ideas? Check out this Food 52 article that will inspire you to squeeze 6 dinners out of one batch of ricotta. Or if you’re ready to move on from our cheesy friend but still need some dinner ideas, become a Menu Therapy subscriber for just $5. We will plan your dinners, write your grocery lists and help you become a superstar in your kitchen. 🙂

Roasted Cherry Tomato Bruschetta with Shallots and Thyme

roasted cherry tomato bruschetta

This might be my favorite way to make bruschetta. Scratch that– this is definitely my favorite way to make bruschetta. I serve this as an appetizer every time we have someone over for dinner, and it’s usually gobbled up so quickly that I only get to sneak a bite or two.

Assorted cherry tomatoes roasted with shallots, thyme, extra-virgin olive oil, salt, pepper and a pinch of brown sugar. Di-vine. I usually put the tomato yumminess in a bowl and serve it alongside toasted crostini and a log of goat cheese topped with lemon zest and red pepper flakes. So good! I love goat cheese, even if my best friend Haley thinks it smells like a farm. She’s kinda right. I ‘ve actually noticed lately that the goat cheese has such a strong presence that the subtle sweetness of the roasted tomatoes can be overlooked, and that’s just a shame. To remedy that and to help the tomatoes shine like the star they are, I served it up with…you guessed it…the homemade ricotta from a few days ago.

roasted tomato crostini

One bite and I’m pretty sure I heard angels singing the Hallelujah chorus. Hello match made in heaven! The creamy ricotta with its mild hint of saltiness is the perfect base on which to serve the bright tomatoes bursting with sweetness and flavor from the shallots and thyme. We took these little cuties to our sunset picnic at the beach with my mom and dad, and they ate them up long before the sun dove into the Pacific. My mom referred to them as “crack”. I double checked and confirmed that was a compliment.

If you heeded my advice and made yourself a ton of ricotta, let this be one of the ways you enjoy it. It will be hard, but don’t use it all up because I have a few more suggestions coming your way soon. Once I started brainstorming it was hard to turn it off! There are apparently an infinite amount of ways to cook with ricotta, each more delicious-sounding than the next. What’s a girl to do? I guess I’ll go curdle more milk!

ricotta-and-roasted-tomato-crostini_forweb

Roasted Cherry Tomato Bruschetta

4 cups assorted colors of cherry tomatoes, halved
2 shallots, thinly sliced
4 sprigs of thyme, leaves removed from stem
1 tablespoon light brown sugar
extra-virgin olive oil, for drizzling
salt and pepper, to taste

  1. Preheat an oven to 425 degrees.
  2. Prepare a sheet tray by lining with aluminum foil. This will make clean up easier and keep all of the goodness from sticking to the pan.
  3. Scatter halved cherry tomatoes, shallots and thyme on the tray and lightly drizzle with extra virgin olive oil. Sprinkle with brown sugar, salt and pepper and toss to coat tomatoes evenly.
  4. Bake at 425 for 15-20 minutes, until tomatoes are bursting and shallots are softened and beginning to caramelize.
  5. Remove from oven and spoon everything into a serving bowl.
  6. Serve alongside toasted crostini and ricotta cheese.

If you like this recipe, let me help you plan and cook dinner every night. I’ll do the hard part and you do the cooking  Become a subscriber for just $5. Happy cooking!

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