Day 149: Roasted Tomatoes with Fresh Herbed Ricotta ♥

There's something special going on here, the salty, garlicky, nutty cherry tomatoes, still warm from the oven, contrasted with the cold, chive-spiked ricotta.

I served this schmeared on bread but later, cleaning up, found that it stood on its own, just a tomato dipped into the cheese.

That's how I'll do it again -- and I definitely WILL do it again. It'll be messy but the bread won't distract from the warm/cool and acidic/creamy pleasure of each tomato/cheese bite.

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!



VEGETABLE RECIPES from the ARCHIVES
~ more tomato recipes ~
~ more appetizer recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in September 2005) ~


ROASTED TOMATOES with FRESH HERBED RICOTTA
Hands-on time: Maybe 15 minutes?
Time to table: Maybe an hour?
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
Good salt
Good pepper (I used a new product from a local supermarket, Dierbergs, that I really liked, a McCormick garlic pepper seasoning with a grinder)

1 cup fresh ricotta (easy to find and inexpensive at Trader Joe's)
1 tablespoon chopped fresh chives (from the garden if you put in a plant at the start of the season -- it's not too late, it'll winter through!)
1 teaspoon fresh thyme (also from the garden)

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.

NUTRITION ESTIMATE
Per Serving: 126 Cal (46% from Fat, 22% from Protein, 31% from Carb); 7 g Protein; 6 g Tot Fat; 3 g Sat Fat; 10 g Carb; 1 g Fiber; 16 mg Calcium; 1 mg Iron; 375 mg Sodium; 20 mg Cholesterol, Weight Watchers 2 points


CREDIT WHERE CREDIT'S DUE
New York Times, August 24, 2005 (If anyone has a clipping, the peaches are extraordinary.)

1 comments:

mmm, i want to try making this tonight!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna