Tomato Confit Toast with Ricotta
Photo by Food52
- Serves
- 2
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
"A crusty slice of bread, creamy ricotta, and tangy tomato confit make this dish perfect for any time of day. With its rich, herby flavors, it’s as impressive as it is easy to prepare.
Prep: Strain ricotta if can’t buy pre strained or pressed ricotta (they sell it at Whole Foods I believe, this brand would be perfect https://bellwetherfarms. com/product/whole- milk-basket-ricotta/)"—Lydia Keating & Max Baroni
Ingredients
For the Tomato Confit:
- 2 cup cherry tomatoes
- 2 cup olive oil
- 1 head garlic, halved crosswise
- Zest of 1 lemon
- 2 sprig thyme
- Kosher salt
For the Toast:
- 2 thick slices rustic bread
- 1 garlic clove, peeled
- 2 cup strained ricotta
- 1 teaspoon cava vinegar
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper
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Directions
Instructions
- Step 1
<strong>Make the Tomato Confit:</strong> Preheat the oven to 350°F. Score the bottom of each cherry tomato with a small “X” using a paring knife and place into a roasting pan or small pot. Cover the tomatoes in olive oil and tuck in the garlic, lemon zest, thyme, and a generous pinch of salt. Roast for 20-25 minutes, or until the tomatoes are soft and infused with flavor. Let cool slightly.
- Step 2
<strong>Season the Tomatoes:</strong> Remove the tomatoes, along with a some of the oil, and transfer them to a mixing bowl. Toss with vinegar and a pinch of salt. Set aside.
- Step 3
<strong>Toast the Bread:</strong> Generously oil a pan over medium heat. Weigh down toast with a press or kettle until golden and crisp. While still warm, rub each slice with the peeled garlic clove to infuse it with flavor.
- Step 4
<strong>Assemble the Toast:</strong> Dollop a generous layer of ricotta on each slice of toast. Top with the seasoned tomatoes and drizzle with a bit of the tomato-infused oil from the bowl. Finish with chopped chives, freshly ground black pepper, and a pinch of flaky sea salt.
- Step 5
Serve immediately for a perfect balance of creamy, tangy, and savory flavors.
- Step 6
<strong>Chef’s Tip:</strong> Reserve the leftover tomato confit oil for drizzling over salads, pasta, or roasted vegetables—it’s liquid gold!