Weighing scales
Large saucepan (minimum 4-litre capacity)
1m² muslin cloth
Large colander with bowl to catch whey
Large ladle
Chopping board and knife
Small metal trays
Tin foil
2.2 litres whole milk
1.25 litres double cream
35g Maldon salt
75g lemon juice
50g cider vinegar
30ml aged balsamic vinegar
50ml olive oil
1 small bunch cherry tomatoes on the vine, halved lengthways
2 cloves garlic, finely sliced
1 tsp picked thyme
30ml olive oil
1 tsp icing sugar
6g coarse sea salt
2g finely crushed black pepper
150g high-quality black olives in olive oil
Fresh basil leaves, torn
Dried black olive crumb
Confit cherry tomatoes
Mixed sliced heritage tomatoes
Lightly wet the base of a large pan to prevent the milk from sticking.
Add the milk, cream and salt and bring gently to a low simmer, whisking occasionally to avoid scorching.
Once simmering, whisk in the lemon juice and cider vinegar, remove immediately from the heat and leave to cool at room temperature for approximately 2 hours.
Line a colander with a double layer of muslin and place over a bowl.
Using a ladle, carefully lift the curds into the muslin. Reserve a small amount of whey in case the ricotta needs loosening later.
Fold the muslin over, cover with cling film and drain overnight in the fridge until thick and creamy.
Lay the tomatoes cut-side up on a foil-lined tray.
Drizzle with olive oil, season with salt and pepper, scatter over thyme and lightly dust with icing sugar.
Cook in a fan oven at 90°C for 2–2½ hours, until semi-dried and intensely flavoured.
Rinse the olives under hot water and drain well.
Spread onto a tray and dry in the oven at 90°C for approximately 3 hours, until crisp.
Cool, then blitz in a blender to a coarse crumb.
Spoon the ricotta into a shallow serving dish and create a well in the centre.
Pour in 30ml olive oil and 30ml aged balsamic vinegar.
Arrange the sliced heritage tomatoes around the ricotta.
Scatter over the olive crumb and add 5–7 confit cherry tomatoes.
Finish with torn basil leaves and serve.
Weighing scales
Large saucepan (minimum 4-litre capacity)
1m² muslin cloth
Large colander with bowl to catch whey
Large ladle
Chopping board and knife
Small metal trays
Tin foil
2.2 litres whole milk
1.25 litres double cream
35g Maldon salt
75g lemon juice
50g cider vinegar
30ml aged balsamic vinegar
50ml olive oil
1 small bunch cherry tomatoes on the vine, halved lengthways
2 cloves garlic, finely sliced
1 tsp picked thyme
30ml olive oil
1 tsp icing sugar
6g coarse sea salt
2g finely crushed black pepper
150g high-quality black olives in olive oil
Fresh basil leaves, torn
Dried black olive crumb
Confit cherry tomatoes
Mixed sliced heritage tomatoes
Lightly wet the base of a large pan to prevent the milk from sticking.
Add the milk, cream and salt and bring gently to a low simmer, whisking occasionally to avoid scorching.
Once simmering, whisk in the lemon juice and cider vinegar, remove immediately from the heat and leave to cool at room temperature for approximately 2 hours.
Line a colander with a double layer of muslin and place over a bowl.
Using a ladle, carefully lift the curds into the muslin. Reserve a small amount of whey in case the ricotta needs loosening later.
Fold the muslin over, cover with cling film and drain overnight in the fridge until thick and creamy.
Lay the tomatoes cut-side up on a foil-lined tray.
Drizzle with olive oil, season with salt and pepper, scatter over thyme and lightly dust with icing sugar.
Cook in a fan oven at 90°C for 2–2½ hours, until semi-dried and intensely flavoured.
Rinse the olives under hot water and drain well.
Spread onto a tray and dry in the oven at 90°C for approximately 3 hours, until crisp.
Cool, then blitz in a blender to a coarse crumb.
Spoon the ricotta into a shallow serving dish and create a well in the centre.
Pour in 30ml olive oil and 30ml aged balsamic vinegar.
Arrange the sliced heritage tomatoes around the ricotta.
Scatter over the olive crumb and add 5–7 confit cherry tomatoes.
Finish with torn basil leaves and serve.
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