Preparation time: 15 minutes
Walnut and vegetable tartare is a fresh, healthy vegetarian dish that’s great for adults and children alike.
250 g ricotta · 100 g smoked scamorza cheese (substitute with mozzarella if necessary) · 100 g emmental · 2 tomatoes · 1 bunch of sage · 20 g walnuts · balsamic vinegar · extra virgin olive oil · salt · pepper
Prepare the mixture. Chop the mozzarella and the emmental into small cubes. Place the ricotta in a bowl and mash with a fork for a few seconds to soften. Mix in the mozzarella and the emmental and season with salt and pepper to taste.
Now assemble your dish. Spoon the cheese mixture into a round pastry cutter, level the surface and remove the cutter gently. Repeat until you have 4 discs of cheese. Transfer the discs to 4 individual plates.
Dressing and serving. Wash and dry the tomatoes, scrape out the seeds and cut the pulp into cubes. Coarsely chop the walnuts. Wash and dry the sage and chop finely. Mix the balsamic vinegar with a pinch of salt in a bowl. Slowly pour in the oil, continuing to mix, and add the chopped sage. Sprinkle the cheese discs with a good pinch of ground pepper. Spoon the sauce over the cheese discs. Top with the cubed tomatoes and walnuts and serve.
If you like, you can serve the cheese tartare with fresh bread, crackers, crostini toasts or breadsticks, plain or flavoured (olive, rosemary, poppy seed, etc.). You can also prepare the cheese discs several hours in advance, cover with cling film and store in the fridge, then dress them when you are ready to serve.
Taken from Donna Moderna