Tomato Confit and Whipped Ricotta Toasts
A delightful appetizer or light meal featuring slow-roasted tomato confit layered over creamy whipped ricotta on toasted bread. Perfectly balanced with herbs, olive oil, and garlic for a savory, tangy, and rich bite.
Equipment
- Baking dish
- Mixing bowl
- Food processor or hand mixer
- Spoon
- Toaster or grill pan
Ingredients
- 2 cups cherry tomatoes
- 4 garlic cloves peeled
- ½ cup extra-virgin olive oil
- 1 tsp fresh thyme leaves or rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 cup ricotta cheese
- 1 tbsp honey optional, for sweetness
- 1 tbsp lemon zest
- 4 slices rustic bread sourdough or ciabatta
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 275°F (135°C).
- Place cherry tomatoes and garlic in a baking dish.
- Drizzle with olive oil, add thyme, salt, and pepper. Toss gently.
- Roast for 1.5–2 hours until tomatoes are soft, wrinkled, and infused with flavor.
- Meanwhile, whip ricotta with honey and lemon zest in a food processor until smooth and creamy.
- Toast bread slices until golden and crisp.
- Spread whipped ricotta generously on each slice.
- Top with spoonfuls of tomato confit and roasted garlic.
- Garnish with fresh basil leaves and a drizzle of olive oil before serving.
Notes
Nutrition Facts (per serving – 1 toast, approx.):
- Calories: 280
- Protein: 8g
- Fat: 19g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 5g