Ricotta Waffle with Tomato Caprese Salsa
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 30 minutes
These zesty, crispy waffles—fresh out of your waffle maker—speak with a decidedly savory Italian accent, thanks to the ricotta and Romano cheeses, the basil in the batter, and a topping of Tomato Caprese Salsa. La dolce vita goes savory!
Tomato Caprese Salsa:
6 large fresh tomatoes (about 1½ pounds), cut into ½-inch pieces
1 sweet onion, peeled and cut into ½-inch pieces
¼ cup kalamata olives, pitted and cut in half
2 tablespoons drained capers
4 to 5 fresh basil leaves, cut into chiffonade (see Kitchen Tips)
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar (see Kitchen Tips)
1½ cups tiny fresh mozzarella balls
2¼ cups milk
1 cup ricotta cheese
⅔ cup olive oil
Zest and juice of 1 large lemon
¼ cup grated Romano cheese
12 large fresh basil leaves, cut into chiffonade (see Kitchen Tips)
2 large cloves garlic, finely minced
2½ cups unbleached, all-purpose flour
1½ tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
½ cup toasted pine nuts (see Kitchen Tip)
- Prepare the salsa: Combine the tomatoes, onion, olives, capers, basil, extra-virgin olive oil, and balsamic vinegar and toss to coat. Add the mozzarella and mix gently to incorporate. Cover and refrigerate. This can be made up to 1 day in advance.
- Prepare the waffles: preheat a waffle maker to medium-high heat, according to the manufacturer’s instructions. Preheat the oven to 275°F and have a baking sheet ready.
- In a large bowl, whisk together the milk, ricotta cheese, eggs, olive oil, lemon zest, juice, Romano cheese, basil, and garlic.
- Over a sheet of waxed paper, sift together the flour, baking powder, sugar and salt.
- Add the flour mixture to the milk mixture and stir until fully incorporated.
- Pour ½ cup of the batter evenly across the waffle maker. Close the lid and cook according to the manufacturer’s instructions for about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven while you cook the remaining waffles.
- Serve the waffles with 2 to 4 tablespoons of the Tomato Caprese Salsa per serving and garnish with pine nuts.
- Chiffonade simply means that leafy greens or herbs are cut into thin strips. To make a chiffonade of basil, stack the leaves on top of one another on a work surface. Roll tightly from stem to tip and then cut the roll crosswise in ⅛-inch slices with a sharp knife. Unroll and you will have lovely, thin slivers of basil.
- If you wish, you can use dark balsamic vinegar instead of white.
- You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe. If someone at your table is allergic to nuts, try toasted sunflower seeds instead.