Goat’s Milk Ricotta Cheese, with Heirloom Tomato Confit

This is a simple preparation that’s delightful, as either an appetizer or a light lunch. Creamy ricotta cheese provides a gentle counterpoint to a quick tomato confit. Serve with plenty of crusty bread to sop up the sauce.


Goat’s milk ricotta cheese, with heirloom tomato confit

Click here to view a high-resolution version of this picture.

1 cup fresh cow’s milk or goat’s milk ricotta cheese*
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh garlic chives
kosher salt
1 pint heirloom cherry tomatoes**, halved
3 cloves of garlic, peeled and coarsely chopped
3 bay leaves
freshly milled black pepper
olive oil
a generous handful of parsley, chopped

Pre-heat oven to 325 F.

Place ricotta cheese in a small bowl. Stir in herbs and a pinch of salt. Mix thoroughly. Chill for an hour to let flavors blend.

Combine tomatoes, bay leaves, garlic, salt and pepper in a Pyrex baking dish or roasting pan. Drizzle with olive oil, then roast at 325 F for one hour. Remove from heat when done and let cool slightly.

To assemble, spoon cheese in the center of a small plate or shallow soup bowl. Top with tomato confit (and chopped parsley, if you like). Serve at once.

* Substitute ricotta cheese from the supermarket if fresh cheese is unavailable. You might have to drain some of the whey before using it in the recipe.

** Substitute regular tomatoes (plum tomatoes are excellent) if heirloom tomatoes are unavailable. Make sure that the tomatoes are ripe, otherwise you may have to cook them longer than an hour, and also at a lower heat setting.

Time: One hour and 15 minutes, including prep.

One comment

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Spo-Reflections

To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life

A FOOD OBSESSION

my food, my travels, my cooking, my traditions

tylersculinary

Tylers culinary blog

Myfrenchkitchen

Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: