Herb & Ricotta Cheesecake With Roasted Tomato Pesto Recipe
"Renowned British chef Emma Macdonald is the founder of The Bay Tree, one of the UK's most beloved producers of pickles, relishes, jams, marinades and chutneys. Macdonald's new cookbook, The Artisan Market, is a collection of modern comfort food recipes with a deli-style twist. First up, a savory cheesecake that's perfect for any meal of the day. Except maybe dessert. The delicate freshness of ricotta cheese is the perfect foundation for this light, savory cheesecake. Boosted by the rich, earthy flavor of Parmesan and a smattering of fresh herbs, the cheesecake is served with a vibrant tomato pesto. Look for the most flavorsome tomatoes you can find and a good fruity olive oil. Reprinted with permission from The Artisan Market..."
INGREDIENTS
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3 1/3 cups ricotta cheese
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3/4 cup plus 1 tablespoon finely grated Parmesan cheese
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3 extra large eggs
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1 handful basil
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2 tablespoons snipped chives
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1 teaspoon sea salt
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freshly ground black pepper
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crisp green salad, to serve
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6 large vine-ripened tomatoes
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1/3 cup extra virgin olive oil
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1/2 cup roughly chopped
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1 garlic clove
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4 tablespoons blanched almonds
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freshly ground black pepper
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