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Level up your appetizer effortlessly with my Tomato-Garlic Confit & Whipped Ricotta. Simple, yet stunningly delicious! Awhile ago I made some garlic confit and was thinking how this could be made even better with the addition of some tomatoes. The result was delicious. Roasting the tomatoes and garlic at a low temperature gave a depth of flavor that was a combination of sweet and savory.
What can I use the confit for?
Tomato-Garlic Confit is a versatile condiment that can enhance various dishes. Here are some ideas:
- Pasta Sauce: Mix the confit into cooked pasta for a rich and flavorful sauce.
- Bruschetta Topping: Spread it on toasted bread slices and top with fresh basil for a delicious bruschetta.
- Pizza Topping: Use it as a pizza sauce alternative for a burst of flavor on your homemade pizzas.
- Salad Dressing: Blend it with olive oil, vinegar, and herbs to create a tasty dressing for salads.
- Sandwich Spread: Add it to sandwiches or wraps for a gourmet touch.
- Egg Dish Enhancer: Spoon it over scrambled eggs, omelets, or frittatas for added flavor.
- Meat and Fish Accompaniment: Serve alongside grilled meats or fish for a savory accompaniment.
- Stir into Soups: Stir into soups and stews for an extra depth of flavor.
- Savory Tart Filling: Use it as a filling for savory tarts or quiches.
- Cheese Platter Addition: Serve alongside cheese and crackers for a tasty addition to a cheese platter.
Today, I’m showing you how to pair it with whipped ricotta, to make an easy yet amazing appetizer that you can bring to any holiday function or serve at your gatherings with pride. This can be made a couple of days ahead of time as well.
For this recipe, I used my Mini Deep Covered Baker and Deluxe Stand Mixer:
Make a Perfectly Cooked Meal for Two!
With the Mini Deep Covered Baker, you can easily prepare dinner for two, sides, desserts, and even roasts in the microwave or oven. This 10¼” x 6¼” (26 cm x 16 cm) baker is the perfect size for baking bread, cooking pot roast, or preparing side dishes and desserts.
Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it’s time for cleanup, just place the pieces into the dishwasher. That’s it!
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
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Guarantee
- 3-year guarantee
Product Details
- 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
- 6¼-cup (1.5-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Can nest inside the Deep Covered Baker for easy storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
- Dishwasher-safe 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
- 6¼-cup (1.5-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Can nest inside the Deep Covered Baker for easy storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
- Dishwasher-safe
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Guarantee
- 2-year guarantee
Product Details
- 12½” (31 cm) x 16¼” (41 cm) with the bowl in place
- 5.75-qt. (5.4-L) capacity
- Premium metallic graphite gray finish
- Includes a 5.75-qt. (5.4-L) stainless steel bowl, scraping beater, whisk, dough hook, and cooking guide
- Bowl and accessories are dishwasher-safe
- 5 preprogrammed settings: Whip, Cream, Mix, Beat, and Knead
- Custom setting: Set a specific time and choose from 8 manual speeds
- Its even weight distribution, built-in carrying handles, and compact cord storage makes it easy to move around the kitchen
Click the link to get your own Mini Deep Covered Baker and Deluxe Stand Mixer. You’ll be glad you did.
Let’s jump right in!
Ingredients
For the Tomato-Garlic Confit
- 1-quart cherry tomatoes
- 2 bulbs of garlic peeled
- 1 ½ cups Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
- ½ teaspoon red pepper flakes or to taste
- Fresh thyme can also use basil or rosemary if you like
For the Whipped Ricotta
- 15-ounces Ricotta cheese
- 1 small lemon juiced and zested
To Serve
- Crostini
- Crackers
Instructions
For the Tomato-Garlic Confit
Preheat oven to 325°F/165⁰C.
Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.
Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color.
For the Whipped Ricotta
Add ricotta to the Deluxe Stand Mixer and set to WHIP for 2 minutes. Add in lemon zest and juice, then set to WHIP for 2 minutes more.
Make the Appetizer
Transfer the ricotta to a serving bowl. Drizzle some of the oil from the confit onto the ricotta, then top with some of the tomatoes and garlic. Serve with crostini or crackers, and more confit on the side.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Tomato-Garlic Confit with Whipped Ricotta (Video)
Equipment
Ingredients
Ingredients
For the Tomato-Garlic Confit
- 1 quart cherry tomatoes
- 2 bulbs garlic peeled
- 1 ½ cups Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
- ½ teaspoon red pepper flakes or to taste
- Fresh thyme can also use basil or rosemary if you like
For the Whipped Ricotta
- 15- ounces Ricotta cheese
- 1 small lemon juiced and zested
To Serve
- Crostini
- Crackers
Instructions
Instructions
For the Tomato-Garlic Confit
- Preheat oven to 325°F/165⁰C.
- Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.1 quart cherry tomatoes, 2 bulbs garlic, 1 ½ cups Extra-Virgin Olive Oil, ½ teaspoon red pepper flakes, Fresh thyme
- Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color.
For the Whipped Ricotta
- Add ricotta to the Deluxe Stand Mixer and set to WHIP for 2 minutes.15- ounces Ricotta cheese
- Add in lemon zest and juice, then set to WHIP for 2 minutes more.1 small lemon
Make the Appetizer
- Transfer the ricotta to a serving bowl. Drizzle some of the oil from the confit onto the ricotta, then top with some of the tomatoes and garlic. Serve with crostini or crackers, and more confit on the side.Crostini, Crackers
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
