This whipped honey ricotta appetizer is topped with delicious saffron infused tomato confit. It’s best served with olive oil grilled bread for dipping and is a fun and flavorful way to use up all of your summer tomatoes. (or a great way to make winter tomatoes taste even better!)
Serves 4
For the Saffron Tomato Confit
1 pint cherry tomatoes or grape tomatoes
½ cup garlic cloves peeled
½ cup olive oil
¼ teaspoon red pepper flakes
1 pinch saffron threads
For the Whipped Honey Ricotta
1 15 oz container full fat ricotta
2-3 tablespoon honey
1 tablespoon finishing olive oil
1 lemon zested only
For The Tomatoes
Preheat the oven to 425F degrees.
Add cherry tomatoes, garlic, olive oil, a hefty pinch of salt, pepper flakes and honey to a small baking dish.
Bake for 45 minutes then remove from heat. Immediately add saffron threads and stir. Set aside.
For The Ricotta
While the tomatoes are cooking, whip together ricotta, honey, olive oil, one hefty pinch of salt and lemon zest until light and fluffy. Stir and set aside.
For the finished dish
Once the tomatoes are ready, add the honey whipped ricotta to a large serving bowl and evenly cover the bottom of the bowl.
Add the roasted tomato and garlic confit on top of the ricotta, gently drizzling the remaining olive oil on top.
Serve with olive oil toasted bread and enjoy!