This dish is a great for lazy summer lunches or is also a great sharing plate for BBQ and parties al fresco. I love how creamy the almond ricotta is, perfect to be spread on some crunchy bread topped with juicy cherry tomatoes.
Basil Almond Ricotta with crushed tomatoes & bruschetta
Any leftover ricotta can be stored in the fridge and will be even more flavoursome the following days.
- For the Almond Ricotta
- 140g of blanched almonds soaked in plenty of water for at least 8 hours or overnight
- 80ml water
- 2 tbsp nutritional yeast
- 12g fresh basil leaves
- 1 tsp Himalayan salt
- 1/2 tsp white pepper
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- For the tomatoes
- 200g cherry tomatoes of your choice (I have used a mix of yellow and red)
- 2 tbsp extra virgin olive oil
- A generous handful of fresh basil finely chopped + extra for sprinkling on top
- Salt & pepper to taste
- For the bruschetta
- Few slices of toasted bread of your choice (I have used rye sourdough)
To prepare the tomatoes: simply slice the tomatoes in half and place them in a bowl with the olive oil, basil, salt and pepper. Give them a mix and lightly mash them with a fork. Let them sit onto one side for 10 minutes so they will become all soft and juicy.
In the meantime make the almond ricotta.
Drain and rinse the almonds. Place all the ingredients into the Ninja food processor and blitz for few minutes. From time to time you will need to scrape the sides and blitz again until you have a fairly smooth and creamy consistency. The almonds will always have a slightly grainy texture but that’s actually perfect to replicate the “ricotta” kinds of consistency so don’t worry about that!
Pour the almond ricotta into a bowl and top it with the crushed tomatoes, fresh basil and serve with the toasted bread.