Combine the vinegar, Ponzu dressing, water, sugar, mustard seeds, and red pepper flakes in a medium saucepan and bring to a boil over medium high heat. Stir to dissolve the sugar. Remove from the heat and let cool to room temperature.
Cut the tomatoes in half and put in a large mixing bowl. Thinly slice the shallots and garlic and add to the tomatoes. Add the dill. Pour the cooled ponzu mixture over the tomatoes and let sit for at least 30 minutes. Can be stored in the refrigerator for up to two weeks – put in covered jars or containers making sure the liquid completely covers the vegetables.
To serve, drain the vegetables over a strainer for a few minutes, place in a serving bowl and serve with the herbed ricotta and toasted baguette slices.
Herbed Ricotta Cheese
Wet two layers of cheesecloth and place in a strainer over a deep bowl.
Combine the milk, cream, and salt in a medium saucepan and bring to a rolling boil over medium heat, stirring occasionally. Take off the heat and add the vinegar. Let sit for a minute or two or until it starts to look curdled. Pour the mixture into the cheesecloth-lined strainer and let sit at room temperature for at 20-30 minutes pouring off the liquid that collects in the bowl occasionally. Scrap the cheese into a mixing bowl, stir in the herbs and scallions. Place in a serving bowl and serve with the tomatoes and baguette slices.
Can be made 2-3 days in advance, store covered in the refrigerator.
Nutrition facts calculated for the entire recipe, not including baguette slices.