Cherry Tomato Confit over Fresh Herbed Ricotta

I made dinner for some friends last night, and because I’m a fanatical convert to delicious homemade ricotta, I’m always looking for a way to add it to a meal.  And this is it — easy to make with all those end of summer tomatoes, and truthfully–we wanted to just eat this with a yummy Riesling.  I had it for breakfast this morning too (without the Riesling!   Guaranteed to solve all the darkness in your life.


1 pint mixed red and yellow cherry tomatoes, stemmed
1 garlic clove, smashed and peeled
1 bay leaf, torn in half
3 tablespoons extra virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
1 cup fresh ricotta cheese
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon, thyme or lemon thyme
Crusty bread, for serving.

1. Heat oven to 325 degrees. Spread tomatoes, garlic and bay leaf on a rimmed baking sheet. Drizzle with oil, and sprinkle with a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer pan to a rack to cool. Discard garlic and bay leaf halves.
2. In a shallow serving bowl, gently combine ricotta and herbs. When tomatoes are warm or at room temperature spoon them over ricotta, and serve with bread, sprinkled with more flaky salt if desired.

Another delicious Melissa Clark recipe.

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