Description
A delightful recipe featuring creamy whipped ricotta cheese paired with sweet and savory slow-roasted tomato confit, served on crisped sourdough toast. This dish combines tender, caramelized cherry tomatoes and roasted garlic with fresh herbs and zesty lemon-infused ricotta for a vibrant and elegant appetizer or light meal.
Ingredients
Tomato Confit
- 1 1/2 lbs cherry tomatoes
- 1 head of garlic, top cut off to expose cloves
- 1/2 cup olive oil
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Whipped Ricotta
- 1 3/4 cups whole milk ricotta cheese
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Kosher salt, to taste
- 2 tablespoons olive oil (part of the 1/4 cup divided)
For Toasting and Serving
- 1/4 cup olive oil, divided (2 tablespoons used for ricotta plus 2 tablespoons for toasting)
- 4-6 slices sourdough bread, thick-cut
- Fresh chopped basil, for garnish (optional)
- Flaky salt, for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 375°F to prepare for roasting the tomato confit.
- Prepare Tomato Mixture: In a medium baking dish or oven-safe skillet, combine cherry tomatoes, exposed garlic head, olive oil, fresh thyme sprigs, dried oregano, and red pepper flakes. Toss thoroughly to coat, ensuring the garlic is saturated in oil.
- Roast Tomato Confit: Roast the mixture in the oven for 40-45 minutes until tomatoes are tender and lightly caramelized, developing deep flavors.
- Make Whipped Ricotta: While tomatoes roast, add ricotta, lemon zest, lemon juice, and kosher salt to a food processor or high-speed blender. Pulse to combine and, with the motor running, slowly add 2 tablespoons olive oil until the mixture is smooth and airy. Refrigerate the whipped ricotta until ready to serve.
- Toast Sourdough Bread: Heat remaining olive oil in a large skillet over medium-high heat. Toast sourdough slices in batches, cooking each side for a couple of minutes until slightly charred and crisp, adding more oil as needed.
- Assemble Toasts: Optionally spread roasted garlic cloves from the tomato confit onto the toasted bread first. Then spread or pipe whipped ricotta on each slice, top with spoonfuls of cooled tomato confit, and garnish with fresh chopped basil and flaky salt if desired. Serve immediately and enjoy.
Notes
- Use whole milk ricotta for the creamiest texture in whipped ricotta.
- Adjust red pepper flakes based on your preferred heat level.
- Roasted garlic cloves are a flavorful optional spread that adds richness.
- If sourdough is unavailable, use a similarly thick, crusty artisan bread.
- Whipped ricotta can be prepared ahead of time and stored chilled.
- Serve this recipe as a savory breakfast, appetizer, or light lunch.
- For a vegan alternative, substitute ricotta with a plant-based cheese and check other ingredients accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
