5 from 1 vote
Herbed Ricotta Cheese
Herbed Ricotta Cheese with Ponzu Pickled Tomatoes
Prep Time
20 mins
Cook Time
15 mins
Rest time
30 mins
Total Time
35 mins
Course: Appetizer
Calories: 2849 kcal
Author: Carol Kicinski
Quick Pickled Tomatoes
  • 1 cup Marukan organic rice vinegar
  • 1 cup Marukan Yuzu Ponzu dressing
  • 2 cups water
  • ¼ cup sugar or erythritol
  • 1 teaspoon mustard seeds
  • ½ teaspoon red pepper flakes
  • 2 pints heirloom cherry tomatoes
  • 2 large shallots
  • 4 cloves garlic
  • 1 cup chopped fresh dill
  • Toasted gluten free baguette slices
Herbed Ricotta Cheese
  • Cheesecloth
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons Marukan organic rice vinegar
  • ½ cup finely chopped Italian parsley
  • 3 scallions , white and light green parts, minced
  • 1 tablespoon minced chives
Quick Pickled Tomatoes
  1. Combine the vinegar, Ponzu dressing, water, sugar, mustard seeds, and red pepper flakes in a medium saucepan and bring to a boil over medium high heat. Stir to dissolve the sugar. Remove from the heat and let cool to room temperature.
  2. Cut the tomatoes in half and put in a large mixing bowl. Thinly slice the shallots and garlic and add to the tomatoes. Add the dill. Pour the cooled ponzu mixture over the tomatoes and let sit for at least 30 minutes. Can be stored in the refrigerator for up to two weeks – put in covered jars or containers making sure the liquid completely covers the vegetables.
  3. To serve, drain the vegetables over a strainer for a few minutes, place in a serving bowl and serve with the herbed ricotta and toasted baguette slices.
Herbed Ricotta Cheese
  1. Wet two layers of cheesecloth and place in a strainer over a deep bowl.
  2. Combine the milk, cream, and salt in a medium saucepan and bring to a rolling boil over medium heat, stirring occasionally. Take off the heat and add the vinegar. Let sit for a minute or two or until it starts to look curdled. Pour the mixture into the cheesecloth-lined strainer and let sit at room temperature for at 20-30 minutes pouring off the liquid that collects in the bowl occasionally. Scrap the cheese into a mixing bowl, stir in the herbs and scallions. Place in a serving bowl and serve with the tomatoes and baguette slices.
  3. Can be made 2-3 days in advance, store covered in the refrigerator.
Recipe Notes

Nutrition facts calculated for the entire recipe, not including baguette slices. 

Nutrition Facts
Herbed Ricotta Cheese with Ponzu Pickled Tomatoes
Amount Per Serving
Calories 2849 Calories from Fat 1899
% Daily Value*
Fat 211g325%
Saturated Fat 128g640%
Cholesterol 749mg250%
Sodium 8501mg354%
Potassium 4535mg130%
Carbohydrates 185g62%
Fiber 12g48%
Sugar 128g142%
Protein 55g110%
Vitamin A 20145IU403%
Vitamin C 314.7mg381%
Calcium 1752mg175%
Iron 13.3mg74%
* Percent Daily Values are based on a 2000 calorie diet.