Grilled tomato caprese

Serves 6-8

Ingredients

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

For the Ricotta

• 1.9 litres whole milk
• 250ml double cream
• 80ml organic white distilled vinegar or freshly squeezed lemon juice 

For the Pesto

• 100g fresh basil leaves
• 35g freshly grated parmesan cheese
• 55g chopped almonds
• 2 garlic cloves, minced
• 125ml extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• Salt and freshly ground black pepper 

Method

• 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 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 sieve with muslin 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.

• 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.

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

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