GRILLED TOMATO CAPRESE

Serves: 6-8

2 lb (about 900 g) cherry tomatoes ■ (about 6 branches) Basil leaves, for garnishing Oil, for brushing the grate

■

For the ricotta:

8 cups (2 L) whole milk

■

1 cup (250 mL) whipping cream 1/3 cup (80 mL) organic white distilled vinegar or freshly squeezed lemon juice

For the pesto:

2 cups (500 mL) fresh basil

■ leaves

1/2 cup (125 mL) freshly grated Parmesan cheese

1/2 cup (125 mL) chopped almonds

2 garlic cloves, minced

1/2 cup (125 mL) extra virgin olive oil

1 tbsp (15 mL) freshly squeezed lemon juice

Salt and freshly ground black pepper

1. To make the ricotta, pour the milk and cream into a large pan and place over a medium heat. Place a candy thermometer on the side of the pan and heat to 190 F (88 C). Remove the pan from the heat and add the vinegar or lemon juice. Using a wooden spoon, stir the mixture very slowly a few times, then cover with a kitchen towel and set aside for 1 hour. Line a strainer with cheesecloth and place over a bowl large enough to catch the whey. Gently pour the ricotta curds into the cheesecloth and let drain for 45 minutes. Place the ricotta in a glass storage container and season with salt and pepper, then cover and refrigerate. 2. To make the pesto, place the basil, cheese, almonds, and garlic in the bowl of a food processor and pulse a couple of times. With the motor running, pour in the olive oil in a steady stream. Add the lemon juice and season with salt and pepper. Pulse a few times to combine, then pour into a glass storage container.

3. Heat barbecue to mediumhigh. Brush the grate with oil. Place tomatoes on grill and cook for about 4 minutes until they are bursting open and charred.

4. To serve, spoon the ricotta onto a platter and top with the grilled tomatoes, then drizzle with the pesto and garnish with the basil. Store the remaining pesto in the fridge for another use. It will keep for up to a week.