These tomato confit and whipped ricotta toasts are absolutely bursting with flavor from the garlic confit cherry tomatoes and creamy, salty whipped ricotta. If you've never whipped your ricotta cheese - now's the time! It's a delicious easy appetizer recipe for any season.
The best part about these tomato confit and whipped ricotta toasts is that there's only five ingredients, each of which is really able to shine.
- Tomatoes: Cherry or Roma tomatoes work best for this recipe! You really just want any small-sized tomato.
- Garlic: Whole garlic cloves get slow roasted with the tomatoes and become the best melt-in-your-mouth texture.
- Olive Oil: Make sure you use an olive oil with a high-enough smoking point. Most Extra Virgin or regular Olive Oils should be good for this. I'd stay away from the really fancy stuff, though.
- Ricotta Cheese: Whole milk ricotta cheese! You could also use part-skim, but whole milk is preferred.
- Bread: A good french baguette or sourdough loaf is great for this recipe.
HOW TO MAKE TOMATO CONFIT:
- Preheat your oven to 300Preheat your oven to 300℉.
- In a cast iron or oven-safe dish large enough for there to be only one layer of tomatoes, combine the tomatoes, garlic, olive oil, and a pinch of salt and pepper. Bake for 50 minutes until the tomatoes are bursting.
If you're someone who likes a little spicy, I topped some of mine with the Chili Onion Crunch from Trader Joe's when they came out of the oven.
HOW TO MAKE WHIPPED RICOTTA:
Whipped ricotta is one of those things that is so easy to do and can really transform a dish.
Simply take your ricotta cheese, add it to a food processor, and pulse until it's smooth and airy. You could also do this with a bowl and whisk, but it would take some arm power.
HOW TO STORE TOMATO CONFIT:
Tomato confit should be stored in an air-tight container in the fridge for up to two weeks. The olive oil may solidify, but just take out of the fridge for 15-30 minutes before you plan to use if this bothers you.
MORE EASY APPETIZER RECIPES:
- Watermelon & Whipped Feta Crostini
- Plum & Orange Tarts
- Zucchini Corn Fritters
- Everything Chicks in a Blanket
Tomato Confit and Whipped Ricotta Toasts
- 1 lb cherry tomatoes
- 5 whole garlic cloves peeled
- ½ cup extra virgin olive oil
- 16 oz whole milk ricotta cheese
- Salt & pepper
- Baguette of choice
- Preheat your oven to 300℉.
- In a cast iron or oven-safe baking dish (large enough for there to be only one layer of tomatoes) combine the tomatoes, garlic, olive oil, and a pinch of salt and pepper. Bake for 50 minutes until the tomatoes release their juices.
- In a food processor, combine the ricotta cheese and a pinch of salt & pepper. Pulse until smooth and airy.
- Cut the baguette into 1 inch slices. Sprinkle with olive oil and place under the broiler for a few minutes until toasty.
- To assemble, spread a layer of the whipped ricotta on a piece of toasted bread and top with a few tomatoes (option to add one of the garlic cloves on top as well).
- Optional: drizzle on chili onion crunch or other spicy condiment.