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.
Looking for an upgrade to your traditional Spaghetti with Meatballs dinner? Try this recipe using DaVinci Fettuccine Pasta combined with the taste of delicious classic Italian herbs and spices. This meal is super easy to make and is perfect for a weeknight dinner.
Looking for a plant-based way to eat your favorites? We’ve got you! DaVinci Penne, made with 100% durum wheat semolina, is the perfect platform for soaking up each rich, creamy bite of this dish. Is it dinner time yet?!