Thousand-Tomato Salad with Goat's Milk Ricotta
This recipe, by Yvette Van Boven, is a perfect celebration of the flavors of summer.
Warm the goat's milk with the lemon juice, coriander, and salt in a large saucepan over medium-high heat until it curdles. Let the mixture boil gently for 3 minutes, or until the whey is clearly separated fromt he curds.
Line a sieve with a clean cheesecloth, place it over a bowl, and pour the mixture through. Wring out the curd in the cheesecloth as much as possible and place the cloth with the ricotta in a mold with small holes. Place the mold in the sink to drain. The longer you let it drain, the firmer it becomes, so for ricotta it doesn't need to drain for very long (try about 30 minutes). Transfer the cheese to the fridge and let it cool completely.
Slice the tomatoes and arrange them on a large plate. Crumble the ricotta on top and drizzle with some basil oil and lemon juice. Season with salt and pepper and serve immediately.
Recipe by Yvette Van Boven
from the cookbook Homemade Summer