Confit tomatoes
- 15 oz cherry tomatoes
- 5 whole garlic cloves peeled
- ½ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Whipped ricotta
- 16 oz whole milk ricotta cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Toasted bread
- 4 slices of sourdough bread halved
- 1 tbsp extra virgin olive oil
Preheat your oven to 300℉.
Confit tomatoes: Preheat your oven to 300℉. Add the olive oil, tomatoes, garlic, salt, and pepper to a baking dish. Bake for 50 minutes.
Whipped ricotta: To a food processor, add the ricotta, olive oil, salt, and pepper. Whip for 3-5 minutes until really smooth and fluffy.
Toasted bread: Drizzle the bread with olive oil and toast in the oven until golden brown.
Assembly: Slather a good amount of whipped ricotta on each piece of bread, then top carefully with the warm confit tomatoes and some of their drippings. Serve immediately!
Calories: 1833kcal | Carbohydrates: 265g | Protein: 67g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Cholesterol: 58mg | Sodium: 3595mg | Potassium: 953mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1028IU | Vitamin C: 26mg | Calcium: 456mg | Iron: 18mg
Course: Appetizer
Cuisine: Italian
Keyword: Confit tomatoes, Ricotta toast, Whipped ricotta