Tomato-Garlic Confit with Whipped Ricotta (Video)
Level up your appetizer effortlessly with my Tomato-Garlic Confit & Whipped Ricotta. Simple, yet stunningly delicious!
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
To store the confit, transfer the confit with the oil to a heat-proof container. Refrigerate immediately once cooled. Store in the refrigerator up to two weeks, or freeze up to three months.
Nutrition
Calories: 322kcalCarbohydrates: 5gProtein: 5gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 18mgSodium: 41mgPotassium: 223mgFiber: 1gSugar: 2gVitamin A: 570IUVitamin C: 23mgCalcium: 85mgIron: 1mg
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