Whipped Honey Ricotta with Saffron Tomato Confit
A luxurious spread combining creamy whipped honey ricotta with saffron-infused tomatoes, perfect for any gathering.
Ingredients
For the Saffron Tomato Confit
- 1 pint cherry tomatoes Look for plump, ripe tomatoes; they’re sweeter and more flavorful.
- 1/2 cup garlic cloves (peeled) Opt for fresh garlic; try roasting for extra sweetness!
- 1/2 cup olive oil Use high-quality extra virgin olive oil for enhanced flavor.
- 1/4 tsp red pepper flakes Adjust based on your spice tolerance!
- 1 pinch saffron threads Invest in good saffron; a little goes a long way!
For the Whipped Honey Ricotta
- 1 (15 oz) container full fat ricotta Avoid low-fat options; the creaminess is essential.
- 2-3 tbsp honey Local honey adds nice flavor; adjust to your taste.
For Finishing Touches
- 1 tbsp finishing olive oil Drizzle for an extra touch of luxury.
- 1 lemon zested only Use a microplane for fine zest.
Instructions
For the Tomatoes
- Preheat the oven to 300°F (150°C).
- Combine cherry tomatoes and garlic cloves in a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with red pepper flakes, and saffron. Toss to coat.
- Cook in the preheated oven for about 45-60 minutes, or until tomatoes are bursting and fragrant.
- Cool slightly before using.
For the Ricotta
- In a mixing bowl, add the full-fat ricotta and whip using a hand mixer for about 2-3 minutes until light and airy.
- Gradually add honey and mix until fully combined.
- Taste and adjust sweetness if needed, adding more honey.
- Add lemon zest and mix just to combine.
For the Finished Dish
- Transfer the whipped ricotta to a serving platter, creating a well in the center to hold the confit.
- Spoon the saffron tomato confit over the ricotta.
- Drizzle with finishing olive oil and a touch of honey.
- Serve immediately with crusty bread, crackers, or fresh veggies.
Notes
Leftover confit can be stored in an airtight container in the refrigerator for up to 4 days. The longer you let the tomatoes cook, the deeper the flavor will be.