Thousand-Tomato Salad with Goat's Milk Ricotta | culture: the word on cheese
This recipe for tomato salad with goat's milk ricotta, from Yvette Van Boven's Home Made Summer cookbook, is a perfect celebration of the flavors of summer
Ingredients
- 6 cups goat's milk
- Juice of 1 lemon
- 1 tablespoon coriander seeds (lightly toasted in a dry skillet)
- 1 teaspoon salt
- 1¾ pound tomatoes (as many different kinds as possible)
- A few spoonfuls of basil-infused oil
- Salt and freshly ground black pepper
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