Ricotta Tomato Chili Crunch

Malzemeler

For the Roasted Tomatoes:

2 pints cherry tomatoes

1 tbsp olive oil

1–2 tbsp chili crisp

3 garlic cloves, thinly sliced

4 sprigs fresh thyme

1 tbsp balsamic vinegar

1 tbsp honey

Pinch of flaky salt

For the Lemon Whipped Ricotta:

1 cup whole-milk ricotta

3 tbsp cream cheese, softened

Zest of 1 lemon

Juice of ½ lemon

2 tbsp extra virgin olive oil

1 small garlic clove, minced

2 tbsp fresh herbs, chopped (basil, parsley, chives, or a mix)

½ tsp kosher salt

Freshly cracked pepper

Yöntemler

Preheat oven to 400°F. Toss tomatoes with olive oil, chili crisp, garlic & thyme on a sheet pan. Roast 15–20 min until bursting. Finish with balsamic, honey & flaky salt.

In a food processor, blend ricotta, cream cheese, lemon zest & juice, olive oil, garlic, herbs, salt & pepper until smooth.

Spread ricotta on a platter, top with tomatoes & pan juices. Drizzle with honey, thyme & flaky salt.