Ricotta balls with tomato are a delicious appetizer with a creamy ricotta center and a flavorful tomato topping. These balls are soft and light thanks to the use of ricotta, and the combination of Grana Padano cheese, pine nuts and mint adds a unique touch of flavor. The tomato topping further enriches the dish with its freshness and acidity. This recipe is perfect to enjoy during an aperitif or as a starter for an Italian meal.
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Mix the ricotta with the Grana in a bowl, a pinch of salt, a pinch of grated nutmeg. Finely chop the mint and marjoram leaves, add them to the ricotta and mix well
With damp hands, form 4 large flat balls and place them on four flat plates; blanch the tomatoes in boiling water for a few seconds, drain them, peel them, remove the seeds and cut the pulp into small dice
Toast the pine nuts in a small non-stick pan, then distribute them over the ricotta balls; brush the slices of bread toasted under the oven grill with a drizzle of oil and cut them into small triangles
Place the diced tomato in the center of the balls and season with a drizzle of oil and a pinch of salt
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Pan
Spoon
Ice Cream Scoop
Store the ricotta balls with tomato in the refrigerator for up to 2 days.
Ricotta balls are a classic Italian appetizer, perfect for an informal dinner or an aperitif.
Italia
| Energy (kcal) | 144.58 |
| Carbohydrates (g) | 3.57 |
| of which Sugars (g) | 3.57 |
| Fat (g) | 10.51 |
| of which Saturates (g) | 5.21 |
| Protein (g) | 8.81 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.13 |
