Have you eaten lunch at Nordstrom? My mom and I liked to go the restaurant there after shopping for a few hours, and they have this appetizer called a tomato jam jar, with layers of fresh pesto, ricotta cheese and a jammy tomato confiture. It’s served with bread and crackers and we really like it. So here’s my own version of this: Tomato Jam and Whipped Ricotta Spread with Pesto!
While the three layers are all made a little differently, it will take you less than a half hour to complete the recipe. You can make this recipe ahead of time for a party or holiday gathering – just pop it in the fridge.
Equipment needed to make tomato jam and whipped ricotta spread
Here’s what you need to make this recipe:
- A small saucepan – necessary to make our tomato jam.
- A small blender – to whip ricotta. I used a Ninja blending smoothie cup.
- A Food processor – to make pesto. Or you can just use the blender.
- A serving dish – like a jar or shallow bowl, perhaps.
Ingredients needed for tomato jam and whipped ricotta spread
Here’s what you can add to your grocery list:
- A cup of cherry tomatoes – you can also use grape tomatoes or Campari tomatoes. Anything that is smaller and sweeter than standard, larger tomatoes.
- granulated sugar – we need just a spoonful.
- apple cider vinegar – I have also made this with white vinegar, which tastes good too.
- ricotta cheese – you can use whole milk ricotta or part skim.
- salt
- pesto – you can buy store bought pesto if you are in a hurry. But, my go-to pesto recipe is here: Easy Pesto Pasta Sauce and only takes two minutes to make. You’ll need fresh basil, parsley, olive oil, Parmesan cheese, garlic, lemon and toasted pine nuts.
How to make Tomato Jam and Whipped Ricotta Spread
Let’s make it together!
Step 1
Start with the jam. Add the sliced tomato, apple cider vinegar and sugar to the saucepan and heat on high. Let the mixture come to a boil, stirring frequently. The tomatoes will start releasing all of their moisture, so keep letting the mixture boil until it reduces by at least half, about 5 minutes. The mixture should be more viscous and sticky. Smash any remaining tomato chunks as it cooks. Then remove from the heat and set aside to cool.
Step 2
Make the pesto if you are making it fresh. Combine all the ingredients to a food processor (see below for recipe) and pulse until combined.
Step 3
Add the ricotta cheese to a blender. Add the salt and water. Blend on high for about 15 seconds, until the mixture is smooth, whipped and creamy.
Step 4
Assemble! Start by adding a layer of pesto to your dish, followed by a layer of ricotta. Smooth it out carefully with a spoon to completely cover the pesto layer. Then carefully dollop the tomato jam across the ricotta, and use a spoon to smooth that out into an even layer as well. Enjoy!
Storage and Leftovers
Wrap your dish in plastic wrap or foil and be sure to store in the fridge after making, unless it is being consumed within 2-3 hours. You can eat it cold, but I prefer it at room temperature, so just plan ahead!
Other recipes to try
If you liked this tomato jam and whipped ricotta with pesto spread, check out these other recipes:
Heirloom Tomato Galette with Pesto and Mozzarella
Heirloom Tomato Galette with Pesto and Mozzarella
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Tomato Jam and Whipped Ricotta Spread with Pesto
Equipment
- 1 small saucepan to make the tomato jam
- 1 small blender to whip ricotta
- 1 Food processor to make pesto (or use the blender)
- 1 serving dish or a jar!
Ingredients
Tomato jam
- 1 cup cherry tomatoes quartered
- 1 tbsp granulated sugar
- 2 tbsp apple cider vinegar
Whipped ricotta
- 3/4 cup ricotta cheese full fat or half fat
- 1 pinch salt
- 1 tsp water
Pesto
- ยพ cup fresh pesto see below for recipe
Instructions
- Start with the jam. Add the sliced tomato, apple cider vinegar and sugar to the saucepan and heat on high. Let the mixture come to a boil, stirring frequently. The tomatoes will start releasing all of their moisture, so keep letting the mixture boil until it reduces by at least half, about 5 minutes. The mixture should be more viscous and sticky. Smash any remaining tomato chunks as it cooks. Then remove from the heat and set aside to cool.1 cup cherry tomatoes, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar
- Make the pesto if you are making it fresh. Combine all the ingredients to a food processor (see below for recipe) and pulse until combined.ยพ cup fresh pesto
- Add the ricotta cheese to a blender. Add the salt and water. Blend on high for about 15 seconds, until the mixture is smooth, whipped and creamy.3/4 cup ricotta cheese, 1 pinch salt, 1 tsp water
- Assemble! Start by adding a layer of pesto to your dish, followed by a layer of ricotta. Smooth it out carefully with a spoon to completely cover the pesto layer. Then carefully dollop the tomato jam across the ricotta, and use a spoon to smooth that out into an even layer as well. Enjoy!
Notes
fresh pesto recipe:
- 1 cup basil leaves
- ยฝ cup parsley
- juice of a lemon
- 3 cloves garlic peeled
- ยผ cup toasted pine nuts
- ยฝ cup olive oil
- ยพ cup grated Parmesan
- ground pepper
- pinch of salt
- red pepper flakes
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