Tomato Confit Whipped Ricotta Toasts
Tomato Confit Whipped Ricotta Toasts are the easiest vegetarian appetizer that is full of so much flavor. Confit tomatoes really makes these something special with such minimal effort, and is so delicious on top of silky whipped ricotta.
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Servings: 4 servings
Ingredients
Confit tomatoes
- 15 oz cherry tomatoes
- 5 whole garlic cloves peeled
- ½ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Whipped ricotta
- 16 oz whole milk ricotta cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Toasted bread
- 4 slices of sourdough bread halved
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 300℉.
- Confit tomatoes: Preheat your oven to 300℉. Add the olive oil, tomatoes, garlic, salt, and pepper to a baking dish. Bake for 50 minutes.
- Whipped ricotta: To a food processor, add the ricotta, olive oil, salt, and pepper. Whip for 3-5 minutes until really smooth and fluffy.
- Toasted bread: Drizzle the bread with olive oil and toast in the oven until golden brown.
- Assembly: Slather a good amount of whipped ricotta on each piece of bread, then top carefully with the warm confit tomatoes and some of their drippings. Serve immediately!
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Nutrition Estimate
Calories: 1833kcal | Carbohydrates: 265g | Protein: 67g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Cholesterol: 58mg | Sodium: 3595mg | Potassium: 953mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1028IU | Vitamin C: 26mg | Calcium: 456mg | Iron: 18mg