While working with zapotec tomatoes, it occurred to me that the hollow-lobed bottoms would make an interesting case for a filling. I didn't have to look far, as there was fresh milk curd forming in a pot on the stove.
fresh cheese-filled tomato
peppermint pain de mie
black garlic aioli
Nearly every country in the world makes a form of fresh cheese. They vary by origin/type of milk and the process used for curdling. Curds can be formed by acidulation with vinegar, lemon juice, buttermilk, or yogurt. Cottage cheese and ricotta are made from the cooked and drained curds, while a variety of acid-formed fresh cheeses such as farmers cheese, cream cheese, quark, feta, chevre, queso fresco, and paneer are formed from the pressed curds.
Curds can also be formed by the enzyme chymosin, found in the stomach of calves and available as rennet. Chymosin coagulates the milk solids (casein) into a solid mass that can be eaten in the soft-set stage (when sweetened, this is a popular dessert known as junket), or drained and pressed for a sliceable cheese. These were the curds that were forming on the stove and used to fill the tomato. Cutting off the bottom of the tomato allowed the whey to drain while the curds compacted.
Pairing peppermint with tomato was a 'happy accident'. Actually, it was borne of laziness– I didn't want to run to the garden for basil in the pouring rain, so I grabbed some peppermint that was sitting on the windowsill for the salad that I was assembling.
True peppermint (Menthus x piperita) is a hybrid of watermint (M. aquatica) and spearmint (M. spicata) and can only be propagated from cuttings and not from seeds. Peppermint brightens and compliments the flavor of the tomato much the same way that basil does, but with menthol overtones. A quick search confirms that they are indeed chemically linked in aroma.
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Immediately after publishing this post and pulling it up for review, I was struck by how the tomato/cheese component resembles a peppermint candy. I promise this was not intentional and I am just now aware of it!
Was it subliminal? serendipitous? a cosmic alignment? complete coincidence or a mischievous peppermint pixie guiding my hand?
I've no idea–I'll just chalk it up to another of those WTF moments that leave me smiling and shaking my head in wonder.
Playing with Fire and Water 
Your posts are often those that make us think WTF and are a constant form of inspiration, again truly GREAT creating, thank you!
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You’re in the zooooone : ) And I’m going to try the zapotec trick – it’s so fun, thanks!
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Isn’t ricotta a whey cheese, made after the curd is used to make mozzarella?
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Commercially, yes— ricotta is made from leftover whey. The richest and creamiest ones are made from fresh whole milk.
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