Tomato Jam and Whipped Ricotta Spread with Pesto
The Nordstrom jam jar copycat: it's a delicious dip to spread on bread or crackers.
Servings: 6 people
Calories: 180kcal
Cost: $40
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
- ¾ 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.¾ 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
- ½ cup parsley
- juice of a lemon
- 3 cloves garlic peeled
- ¼ cup toasted pine nuts
- ½ cup olive oil
- ¾ cup grated Parmesan
- ground pepper
- pinch of salt
- red pepper flakes