Tomato Carpaccio with Ricotta Cream and Avocado is a true feast for the senses—especially enticing during tomato season. At this time of year, markets are brimming with ripe, aromatic tomatoes in a variety of colors and shapes. By opting for regional, colorful tomatoes, we not only bring the best flavors to our plates but also support local farmers and enjoy the season's freshness. Combined with creamy ricotta and vitamin-rich avocados, this dish is light, colorful, and bursting with summer flavors—perfect for warm days or as an elegant appetizer.
Ingredients for Tomato Carpaccio
500 g colorful tomatoes
1 tbsp capers
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Optional: 1 tsp lemon juice for extra freshness
Some finely chopped chives
Ingredients for Ricotta Cream
200 g ricotta
50 g freshly grated Parmesan
1 tsp lemon zest (from an untreated lemon)
1–2 tbsp olive oil
Salt and pepper to taste
Ingredients for Avocado Cream
1 ripe avocado
2–3 tbsp Greek yogurt
1/2 tsp ground cumin
1/2 tsp paprika
Salt and pepper to taste
Optional: a bit of lime juice and zest
Preparation of Tomato Carpaccio
Wash the tomatoes and slice them thinly. Arrange them on a serving plate or in a large bowl.
Drain the capers and evenly sprinkle them over the tomato slices.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until well combined.
Season the vinaigrette with salt, pepper, and optional lemon juice to taste.
Drizzle the vinaigrette evenly over the tomato slices.
Garnish with finely chopped chives and serve.
Preparation of Ricotta Cream
Place the ricotta in a medium bowl and stir until smooth and creamy.
Add the freshly grated Parmesan and lemon zest, mixing well until evenly distributed.
Stir in the olive oil until the cream has a smooth texture.
Season the ricotta cream with salt and pepper to taste.
Transfer the ricotta cream to a piping bag or squeeze bottle to pipe decorative dots onto the dish. It works great as a spread, dip, or accompaniment to the tomato carpaccio.
Preparation of Avocado Cream
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it with a fork or spoon until smooth.
Add the Greek yogurt and mix well with the avocado until creamy.
Stir in the ground cumin and paprika, ensuring the spices are evenly distributed.
Season with salt and pepper to taste.
Optional: Add lime juice and zest for a fresh, citrusy note. Mix well and serve.
Resumé
This recipe for colorful tomato carpaccio with ricotta cream and avocado is a true sensory delight and a highlight of tomato season. It combines sweet, aromatic tomatoes with a refined vinaigrette, bringing the pure taste of summer to the table. The creamy ricotta, enriched with Parmesan and a hint of lemon zest, adds a delicious and slightly tangy note, while the avocado cream with Greek yogurt and spices provides a wonderfully creamy and flavorful contrast. This dish is not only a feast for the eyes but also a refreshing and light option for warm days or an elegant appetizer. It beautifully demonstrates how simple, seasonal ingredients can turn into something truly special.
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