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.
INGREDIENTS:
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
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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Yay! I'm glad you like my blog and the recipe!