Part 2 of my bruschetta post has recipes for a couple more advanced toppings.  By advanced I mean you have to know how to boil water and use a food processor.

The Ricotta & Corn spread is only advanced if you make your own ricotta, which I strongly encourage you to try.  It is ridiculously easy and the same price or less than store bought, with superior better quality.  Just pick up an extra gallon of whole milk and a lemon the next time you’re at the store.  It’s no harder than boiling pasta and the results are amazing.  You’ll never eat that grainy stuff next to the cottage cheese aisle again. 

I’ve been meaning to make spuma di tonna for a number of years, but never found the right application.  I was also a bit skeptical.  Blended tuna?  The texture could be terrible.  Boy was I wrong.  This is so good!  I sat up late after my garden party and consumed the leftovers on the couch at 1am.  All for me...

Fresh Ricotta Cheese Recipe

By Tammy Kimbler

Ingredients:

1gal whole milk

juice of 1 lemon

2 tbs white vinegar

Instructions:

Heat the milk to just below boiling, stirring occasionally.  Remove from the heat and add the lemon juice and vinegar, Slowly stir until the fluffy white curds and whey separate.  The remaining liquid should be a clearish yellow.  If the curds aren’t separating, add 1 tbs of vinegar at a time until it does. Once all the curds are separated, pour then into a cheese cloth lined colander to drain (a clean dishtowel will also work here).  Salt the curds to taste and add a little cream or half and half for a creamier texture.

Ricotta & Corn Spread Recipe

By Tammy Kimbler

Ingredients:

1 cup fresh ricotta

1 cup cooked corn kernels

1 green chili seeded & chopped (like jalepeno or serrano)

lemon juice, salt, pepper to taste

Instructions:

Combine all the ingredients, then add lemon juice, salt and pepper to taste.  Serve on toasted or grilled bread.

Spuma di Tonna Recipe

By Tammy Kimbler

Ingredients:

2-5oz cans tuna in olive oil, drained

1 tbs lemon juice

1 tbs soy sauce

1 tbs white balsamic vinegar

2 tbs creme fraiche or sour cream

2 tbs soft butter

salt & pepper to taste

Instructions

Add the drained tuna to a food processor (save the oil for fantastic salad dressing), along with the lemon juice, soy sauce and vinegar.  Blend until smooth, scraping down the sides.  Add the creme fraiche and season with salt and pepper to taste.  Finally blend in the softened butter.  Viola!  The most sophisticated little spread you’ve ever tasted.  It can be made a day ahead, but bring it out 30 minutes before hand to get that creamy consistency.