To dress up summer's best tomatoes, F&W's Justin Chapple combines them with lemony ricotta and savory granola for crunch. The granola, which combines toasty oats with pistachios and sunflower seeds, would also be fantastic in any green salad.
Slideshow: More Tomato Recipes
2 cups old-fashioned rolled oats
1/4 cup light agave nectar
2 tablespoons water
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 cup shelled unsalted pistachios, coarsely chopped
1/2 cup salted roasted sunflower seeds
1 cup fresh ricotta
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 cup sunflower sprouts
Two 12-ounce heirloom tomatoes, cut into wedges
How to Make It
Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the agave, water, 1/4 cup of olive oil and 1 teaspoon of salt until the oats are thoroughly coated. Spread the oats on the prepared baking sheet and bake for about 25 minutes, stirring twice, until the granola is light golden. Stir in the pistachios and sunflower seeds and bake for about 10 minutes longer, until golden brown and dry. Let the granola cool on the baking sheet, stirring occasionally.
In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper. In another medium bowl, toss the sunflower sprouts with the remaining 1 tablespoon each of olive oil and lemon juice and season with salt and pepper.
Arrange the tomato wedges in shallow bowls and season with salt and pepper. Spoon the ricotta around the tomatoes. Scatter the sprouts on top and sprinkle with some of the granola; save the remaining granola for another use. Serve right away.
The granola can be stored in an airtight container for up to 3 weeks.
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