I may or may not have shared with you my slight obsession with the TV show Dawson’s Creek. I don’t talk about it much here but if you’ve ever visited my Facebook or Author page, you’ll have seen it. Well I now have an extension to this obsession, which I realize may be too strong a word but if you knew how much I loved Pacey Witter then you’d understand how much Bon Appetit chef Brad Leone reminds me of a grownup Pacey Witter.
Why does any of that matter?
Because I had this conversation recently with a reader and then Brad did this delicious looking roasted tomato and ricotta sandwich which, for obvious reasons, I couldn’t recreate on its own.
So I thought it was a perfect time to share this recipe…and give another shout out to Dawson’s Creek.
So the key to this recipe is the tomatoes. I used vine tomatoes because they looked really good and because I found some really incredible organic rosemary and…well look at it. This is the easy but time-consuming part. Add a bit of oil to the skillet (yes, I know about my oilless stance but I needed to compromise here so I did) and drop the tomatoes and rosemary in as they are. You’ll have to cook them for quite a while, until they start to brown/char a little and maybe even explode.
See the difference? Just cook them until they reach a point you feel they’re tender enough to eat.
While the tomatoes did their thing, I added some garlic and half a yellow chili pepper because they are an important part of the vegan ricotta I tried to make.
So Brad’s original recipe used regular old animal ricotta so I knew I needed to replace it. Somehow. The Google Machine gave me tons of vegan ricotta recipes that used cashews. I LOVE cashews. I’d probably rank them as my second favorite nut behind pecans, but the truth is that I’m still trying to reach my weight loss goals and I just couldn’t do cashew ricotta.
So I got a little creative. Tofu in salty brine water (I used Inedit brand) mixed with vegan cream cheese (Simply V brand). Give them, along with the garlic, lemon juice and chili pepper, a quick run in the food processor until smooth. You might have to add a bit of almond milk or whatever non-dairy milk you prefer. I used roasted unsweetened almond milk so it wouldn’t change the flavor too much.
It didn’t photograph all that well but it was very delicious. I mixed it in a food processor until I got a consistency that satisfied me and that was slightly grainy and smooth.
It’s pretty easy even if it does take more time than a simple vegan sandwich should. It was tasty and well worth the effort, besides I got to share it with you!
Tip: If you need more flavor for the ricotta, add nutritional yeast or vegan Parmesan.
A slightly closer look so you can see all the herbs and green bits added to the ricotta.
And now…the sandwich!
I smashed the tomatoes a little and poured some balsamic vinegar on top and that was it.
Smear the ricotta on your favorite crispy, toasted bread and top with the tomato mix.
All that’s left is to enjoy it…with an ice cold beer, since we’re all still stuck inside and day drinking is totally appropriate.
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