Confit Cherry Tomato and Ricotta Toasts
Capture the best of summer with this perfect recipe that can be enjoyed any time of year. Prepare a topping made from local greenhouse cherry tomatoes, thyme and garlic, concentrating the flavours by confiting them in oil. It’s a maximum of flavour but with minimal prep work.
Ingredients
- 4 cups (560 g) cherry tomatoes
- 1/2 cup (125 ml) vegetable oil
- 3 thyme sprigs
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 4 slices country bread, each about 3/4 inch (2 cm) thick
- 1 cup (250 ml) ricotta cheese
- Fleur de sel
- Basil leaves
Instructions
- With the rack in the middle position, preheat the oven to 275°F (135°C).
- In an 11 x 8-inch (28 x 20 cm) baking dish, combine all of the ingredients. Season generously with salt and pepper. Cover with foil. Bake for 1 hour or until the tomatoes have broken down slightly. Let cool for 30 minutes (see note). Remove and compost the thyme sprigs.
Capture the best of summer with this perfect recipe that can be enjoyed any time of year. Prepare a topping made from local greenhouse cherry tomatoes, thyme and garlic, concentrating the flavours by confiting them in oil. It’s a maximum of flavour but with minimal prep work.