A hearty spread that makes the perfect appetizer to any summer cookout.
By: Megan Mckeehan of @brokegirltable
1. Preheat oven to 325 F.
2. Wash the tomatoes and place them in a cast iron skillet or on a lined baking sheet.
3. Slice or crush the garlic cloves, then add to the skillet with tomatoes.
4. Drizzle the 1 ¼ cups olive oil over tomatoes and garlic, and sprinkle with salt and
pepper. Then mix with your hands to ensure everything is evenly coated. Place the fresh
herbs on top of the tomatoes.
5. Bake for about 45-50 min, until the tomatoes begin to soften and slightly burst.
6. While tomatoes are baking, add all of the ricotta ingredients to a large mixing bowl.
Using an electric mixer, whip the ingredients until the spread is fluffy and all ingredients
are combined. Store in the fridge until tomatoes are ready (this can be made a day in
advance, too!!)
7. When the tomatoes are finished cooking, let them cool for about 5 minutes before
eating. They will be VERY hot! Serve as a bruschetta style toast or as a dip. You can
add fresh olive oil on top, or use the tomato infused oil leftover from the skillet for a little
extra flavor.
Crumbly blue cheese, zesty lemon, and a creamy base with DaVinci Fettuccine is the perfect weeknight dinner and can be made in only 20 minutes.
Elevate your weeknight dinner with this quick and flavorful Aged Gouda Pesto Pasta recipe. The rich, nutty flavor of A Dutch Masterpiece 12-Month Aged Gouda pairs perfectly with the vibrant, herbaceous pesto made from fresh basil, garlic, and a hint of zesty lemon. Tossed with DaVinci Bowtie Pasta and a drizzle of premium extra virgin olive oil, this dish is simple yet sophisticated. Ready in just 20 minutes, it’s the perfect choice for an easy, crowd-pleasing meal. Serve it warm or at room temperature, and don’t forget to garnish with extra aged Gouda for that final touch of indulgence!