Yield: 1 servings
|6 \N||Leaves of basil; (rinsed in cold|
|\N \N||; water and patted|
|\N \N||; dry)|
|2 \N||Ripe red beefsteak tomatoes|
|2 \N||Ripe yellow beefsteak tomatoes|
|2 \N||Ripe orange beefsteak tomatoes|
|1 tablespoon||Coriander seeds|
|2 ounces||Crumbled ricotta cheese|
|1½ tablespoon||Extra virgin olive oil|
|\N \N||Salt and fresh ground black pepper to|
|\N \N||; taste|
Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into ¼ inch to ½ inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.
Converted by MC_Buster.
Per serving: 194 Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO5 Converted by MM_Buster v2.0n.