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Fresh Cherry Tomato Confit with Herbs and Whipped Ricotta

fresh cherry tomato confit - featured image
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A simple yet transformative appetizer featuring slow-roasted cherry tomatoes infused with fresh herbs, paired with light and fluffy whipped ricotta cheese.

Ingredients

Scale
  • 2 pounds cherry tomatoes, preferably ripe and firm
  • 1/2 cup extra virgin olive oil
  • 3–4 sprigs fresh thyme, leaves stripped
  • A handful fresh basil leaves, torn just before serving
  • 3 large garlic cloves, thinly sliced
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons heavy cream
  • Zest of 1 small lemon
  • 1 teaspoon honey (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Rinse and pat dry the cherry tomatoes. Place them in an oven-safe skillet or baking dish.
  3. Scatter the thinly sliced garlic cloves and thyme leaves over the tomatoes. Toss gently to distribute evenly.
  4. Drizzle the olive oil over the mixture, then sprinkle with sea salt and black pepper. Stir gently to coat the tomatoes without breaking their skins.
  5. Roast the tomatoes in the oven for 45 minutes to 1 hour until tender, slightly shriveled, and swimming in fragrant olive oil. Lower temperature if oil starts to smoke.
  6. Meanwhile, in a medium bowl, combine ricotta, heavy cream, lemon zest, and honey (if using). Whip with a hand mixer or whisk vigorously by hand until light, fluffy, and smooth, about 2 to 3 minutes.
  7. Remove the tomatoes from the oven and let cool for about 10 minutes so the oil is warm but not hot.
  8. Tear fresh basil leaves and sprinkle over the confit.
  9. Serve immediately by spooning whipped ricotta onto a platter or toasted baguette slices, topping with warm cherry tomato confit, and drizzling some infused olive oil over everything.

Notes

Use firm, ripe cherry tomatoes to avoid mushiness. Roast low and slow to coax out sweetness without burning. Whip ricotta just until fluffy to avoid graininess. Add fresh basil at the end to preserve brightness. Can substitute dried thyme (reduce quantity) if fresh herbs unavailable. For dairy-free ricotta, use whipped cashew cream. Store confit and ricotta separately in airtight containers; confit lasts up to 5 days, ricotta best within 2 days.

Nutrition

Keywords: cherry tomato confit, whipped ricotta, appetizer, herbs, easy recipe, tomato appetizer, ricotta cheese, slow roasted tomatoes

Find it online: https://novanosh.com/fresh-cherry-tomato-confit-with-herbs-and-whipped-ricotta-easy-recipe-for-perfect-appetizers/