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Oven Roasted Tomatoes with Whipped Ricotta

A hearty spread that makes the perfect appetizer to any summer cookout.

By: Megan Mckeehan of @brokegirltable

Servings: 6   |    Prep: 5 mins   |    Cook: 50 mins


For the Tomatoes
1.5 lbs whole cherry or grape tomatoes
2-3 garlic cloves, sliced or crushed
4 fresh thyme sprigs
2 fresh oregano sprigs
1 ¼ cups DaVinci Extra Virgin Olive Oil
Salt and pepper to taste

For the Ricotta
2 cups whole milk Ricotta cheese
2 tablespoon grated parmesan cheese
2 tablespoon DaVinci Extra Virgin Olive Oil
1 tablespoon lemon juice, fresh squeezed
1 teaspon oregano, dried or fresh
Salt and pepper to taste
Optional: Add about 2-3 Tbsp of water if you prefer a thinner cheese consistency

Crusty bread for serving


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.

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