Tomato tiramisu with ricotta cream and basil

Step 1/4

• 83⅓ g ciabatta bread
• 200 g mixed tomatoes
• 166⅔ g ricotta cheese
• 66⅔ g full-fat Greek yogurt
• ⅛ lemon
• salt
• pepper

• cutting board
• serrated knife
• knife
• fine grater
• bowl
• whisk

Slice ciabatta into 1 cm/½ in. thick slices. Cut tomatoes into thin slices, lightly salt, set aside, and drain on paper towels if needed. In a bowl, whisk ricotta, Greek yogurt, lemon zest, salt, and pepper until smooth.

Step 2/4

• 13⅓ g basil
• ⅓ clove garlic
• 2 tbsp olive oil

• blender
• frying pan

Blend basil, garlic, lemon juice, olive oil, and salt into a loose pesto. Meanwhile, toast ciabatta slices in a dry pan until golden on both sides.

Step 3/4

• baking dish (8x8 in.)

In a baking dish, place a layer of ciabatta. Drizzle half of the pesto generously over the layer. Top with a third of the tomato slices, and spread half of the ricotta cream over. Repeat with another layer of bread, remaining pesto, half of the remaining tomatoes, and finish with the remaining ricotta cream. Smooth the top and refrigerate for approx. 2 hrs. at least.

Step 4/4

• ⅔ tbsp pine nuts

Just before serving, toast pine nuts until golden in a dry pan. Garnish tomato tiramisu with the remaining tomato slices, toasted pine nuts, fresh basil, coarse black pepper, sea salt, and lemon zest. Drizzle olive oil if desired.

Enjoy your meal!