For Herbed Ricotta
1/3 cup ricotta cheese
2 basil leaves chopped finely
1 tsp fresh oregano chopped finely
1 tsp fresh thyme chopped
2 tbsp P&P arbequina EVOO
1 tbsp P&P traditional balsamic
salt + pepper or to taste
1 lb heirloom tomatoes cut into 1/2 inch slices
1/2 English cucumber sliced
6 radishes sliced
1/2 red onion sliced
1 serrano pepper chopped
1/4 cup basil leaves chopped
1 tbsp oregano leaves
In a small bowl combine the ricotta cheese with
the basil, fresh oregano and thyme. Set aside.
In another small bowl whisk together the evoo,
balsamic, salt and pepper.
Arrange the tomato slices, cucumber, radishes
and onion on a large platter then drizzle with the
dressing. Season with salt and pepper if needed,
then top with serrano peppers and dollop ricotta
mixture evenly over the tomato slices.
Garnish with fresh basil and oregano.