Topped with a flavorful tomato confit this whipped ricotta feels very sophisticated, but it is incredibly easy to make! This recipe makes the perfect appetizer for a large family dinner or a cozy night in with friends! Serve with crusty warm bread or some crunchy veggies for a fresh twist!
Chef Stephanie Banyas
8 to 10
1 hours
Appetizer
Topped with a flavorful tomato confit this whipped ricotta feels very sophisticated, but it is incredibly easy to make! This recipe makes the perfect appetizer for a large family dinner or a cozy night in with friends! Serve with crusty warm bread or some crunchy veggies for a fresh twist.
Helpful Hosting Tip: When deciding on how many appetizers to make, Stephanie recommends for a dinner party around 6 servings per person and serving only 2 to 3 light appetizers that just wet your guest's appetites without ruining it. For a cocktail party however, Stephanie recommends 8 to 12 servings per person and between 4 to 8 types of appetizers.
1 pint red cherry, or grape tomatoes
5 cloves garlic, thinly sliced
⅓ to ½ cup extra virgin olive oil
Kosher salt
Red chili flakes
Sprigs of fresh thyme
2 cups whole milk fresh ricotta
Zest of 1-2 lemons
Kosher salt
Baking Dish
Food Processor
Preheat the oven to 325°F. Combine the tomatoes, garlic, olive oil, salt, chile flakes and thyme in a baking dish and toss to coat well.
Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Will keep tightly covered in the refrigerator.
Scrape the ricotta into a food processor, add the zest and salt and process until smooth and creamy, about 2 minutes. Scrape into serving dish, top with the tomatoes. Serve with toasted bread or crunchy veggies (carrots, celery, radishes, etc.)
