And I can only imagine how wonderful it would be tossed into hot pasta: hmm, speaking of tomorrow night's supper.
PS The color's fabulous, too!
RECIPE for ROASTED TOMATOES with FRESH HERBED RICOTTA
Time to table: 60 minutes
Serves 4 as an appetizer
1 pound red and yellow cherry tomatoes
A good mist of olive oil
3 garlic cloves, peeled and smashed
1 bay leaf, torn in half
1 cup fresh ricotta
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme >
Preheat the oven to 325F. Place the tomatoes in a bowl, mist with olive oil and stir well. (I just can't seem to distribute the oil properly directly on the baking sheet so invest in the extra dish and dish-washing.) Transfer to a rimmed baking sheet. Add the garlic and bay leaf, season with salt and pepper. Roast for 45 minutes or until the tomatoes are just about to pop but still firm (especially if following the breadless dipped tomato idea), stirring once or twice. Discard the garlic and bay leaf.
Meanwhile, mix the ricotta and the herbs and place in a mound on a serving dish. When the tomatoes are done, spoon them over the ricotta.
ALANNA's TIPS & KITCHEN NOTES
PEPPER I used a new product from a local supermarket, Dierbergs, that I really liked, a McCormick garlic pepper seasoning with a grinder
RICOTTA Find inexpensive ricotta at Trader Joe’s.
CHIVES If you put in a plant at the start of the season -- it's not too late -- it'll winter through!
famous asparagus-to-zucchini Alphabet of Vegetables.
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