Confit Sungold Tomatoes with Almond Ricotta
Chrissy Tracey
Ingredients
For the Almond Ricotta
- ½ cup slivered blanched almonds
- ¼-⅓ cup water (or more as needed)
- Juice of 1 lemon
- 2 tbsp nutritional yeast
- Garlic powder
- 1-2 tsp kosher salt
For the Sungold tomato confit
- 1 cup olive oil
- 1 cup sungold tomatoes
- ¼ fennel bulb
- 6-8 cloves garlic
- 1 scotch bonnet pepper, pierced
- 2, 1 inch pieces of lemon peel
- A few sprigs lemon thyme
- 1 tbsp tarragon
- ½ tbsp kosher salt
- 1 tsp MSG
- ½ tbsp cane sugar
To assemble
- Miyokos vegan butter
- Slice of sourdough
Directions
To make the Almond Ricotta
- Step 1
Pour boiling water over the almonds and let sit for at least 5 minutes. Drain, then blend all ingredients together in a blender, adding additional water as needed, 1 tbsp at a time, until thick, creamy and cohesive.
To make the Sungold tomato confit
- Step 1
Add all ingredients to a small saucepan and bring to medium heat. Cover and let simmer for 10-15 minutes until tomatoes are jammy and soft.
To assemble
- Step 1
On the stovetop, heat a pan with vegan butter over medium heat. Add sourdough and toast until browned and carmelized. Repeat on the other side.
- Step 2
Add black pepper, balsamic saba drizzle, basil, flaky salt, fennel fronds to garnish