Pairs well with Tomato Confit Toast with Pressed Ricotta
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Tomato Confit Toast with Pressed Ricotta
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An elevated, quick-to-make toast featuring gently confit cherry tomatoes infused with herbs and lemon, served on thick, garlic-rubbed toasted bread with a layer of creamy pressed ricotta and topped with fresh chives.
00:25:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- cherry tomatoes - watch the video to see (whole, scored with an X at the bottom)
- olive oil - watch the video to see (enough to fully submerge tomatoes)
- lemon peel - from 1 lemon (peeled strips for essence and infusion)
- garlic clove - 2 cloves (1 clove smashed for confit; additional cloves for rubbing toast)
- salt - about 1/2 teaspoon total (medium pinch for confit; additional for seasoning)
- fresh thyme - watch the video to see (sprigs for infusion in oil)
- thick bread slices - 2 slices (about 1.5 inch thick slices, toasted)
- pressed ricotta - about 1/2 cup (ricotta with moisture pressed out, loosened with a fork)
- champagne vinegar - about 1 tablespoon (a splash for dressing the tomatoes after roasting)
- fresh chives - 1 tablespoon (chopped for garnish)
- black pepper - to taste (freshly cracked for finishing)
Instructions
- Prepare Tomatoes: Score the bottom of each cherry tomato with a sharp knife by making an X to allow oil and flavors to infuse during cooking.
- Make Tomato Confit: Place scored tomatoes in a baking dish. Add enough olive oil to fully submerge them. Add lemon peel strips, a smashed garlic clove, fresh thyme sprigs, and a medium pinch of salt. Roast in the oven at 300°F (150°C) for about 20 minutes until tomatoes are tender but still hold their shape.
- Prepare Bread: Cut thick slices of bread about 1.5 inches thick. Heat a pan with generous olive oil. Toast the bread slices in the pan with a weight on top to ensure even searing until golden and crispy on both sides.
- Garlic Rub on Toast: While the toast is hot, rub a peeled garlic clove over the surface to impart a subtle garlic flavor.
- Season Tomatoes: Remove tomatoes from the oven and let cool slightly. Gently toss the tomatoes with a splash of champagne vinegar to add acidity without breaking them apart.
- Assemble Toast: Spread a generous layer of loosened pressed ricotta on each toast slice. Spoon the confit tomatoes on top, including some of the infused oil but not too much to avoid sogginess.
- Finish and Serve: Sprinkle chopped fresh chives, a pinch of salt, and freshly cracked black pepper over the assembled toast. Serve immediately.
