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Blistered Tomatoes with Bacon and Ricotta

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Yield: 4 servings.

¾ cup ricotta
¼ cup Parmigiano-Reggiano, finely grated, plus more for garnish
½ teaspoon Kosher salt
½ teaspoon black pepper
A pinch of nutmeg
2 tablespoons olive oil
4 ounces Neese’s Hickory Smoked Bacon, diced (about 5 pieces)
1 tablespoon unsalted butter
1 pint cherry tomatoes
1 teaspoon garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
Sliced rustic bread, grilled or toasted in the oven

In a medium bowl, stir ricotta, Parmigiano-Reggiano, salt, pepper, nutmeg, and olive oil until smooth. Set aside.

In a large sauté pan or cast-iron skillet over medium heat, cook bacon, stirring with a wooden spoon until crisp. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Let cooked bacon drain on a paper towel-lined plate.

In the same pan, melt butter. Add tomatoes and stir as the skins blister. Once softened, add garlic and sauté, stirring until the edges become slightly browned. Pour in balsamic vinegar and then turn off the heat. Add the bacon back into the pan.

Spoon the ricotta mixture onto a platter or large plate. Spread with the back of a large spoon to cover the dish. Top with the tomatoes and bacon. Spoon the juices from the pan over top. Sprinkle additional Parmigiano-Reggiano and serve with grilled or toasted bread.


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This story was published on Apr 16, 2024

Alyssa Wilen

A Charlotte native, Wilen spent more than 12 years in the restaurant industry where she worked her way up to the role of Executive Chef before opening Chef Alyssa's Kitchen in 2013. She teaches award-winning cooking classes, hosts a Saturday brunch, and has created a family dinner meal service.