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Bowl of fresh ricotta cheese swirled with roasted cherry tomatoes garnished with basil and calabrian chili oil, next to a sliced baguette on a cutting board Pinterest Search Terms: slow roasted tomatoes, ricotta cheese, party appetizer, calabrian chili oil

Slow Roasted Tomatoes with Calabrian Chili Oil & Fresh Ricotta


  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 cups

Description

Cherry tomatoes slow roasted with garlic and herbs overtop of fresh ricotta cheese drizzled with spicy calabrian chili oil


Ingredients

For the Roasted Tomatoes:

  • 2 pints grape or cherry tomatoes
  • 1/3 cup olive oil
  • 3 garlic cloves, smashed
  • 8-10 basil leaves
  • 1/2 teaspoon kosher salt

For the Calabrian Chili Oil:

  • 8 Calabrian chilis, minced
  • 1/2 cup olive oil

For the Fresh Ricotta Cheese:

  • 6 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 cups buttermilk
  • kosher salt

Instructions

For the Roasted Tomatoes:

  1. Preheat the oven to 300 degrees.
  2. On a sheet pan or in a baking dish, combine the tomatoes, garlic, and basil.
  3. Pour in the olive oil and toss to coat. Season with salt.
  4. Place on the middle rack in the oven for 45 to 60 minutes. 
  5. Tomatoes are finished when they burst open and are soft, but not mushy. If your tomatoes are on the larger size add additional bake time in 10-15 minutes increments.

For the Calabrian Chili Oil:

  1. Combine the chilies and oil in a small sauce pan.
  2. Heat on low for 10 minutes.
  3. Cool completely then transfer to a glass container.

For the Fresh Ricotta Cheese:

  1. Combine the whole milk, cream, and buttermilk in a large pot.
  2. With the stove on low, slowly heat milk mixture to 180 degrees, stirring occasionally. The stove should be on low to ensure that the milk mixture does not scorch. This should take roughly 30 minutes.
  3. Once the mixture gets up to 180 degrees, continue to cook until the curds separate and the whey becomes clear.
  4. Turn off the heat, and let the curds sit for 30 minutes; this will allow the curds to strengthen. 
  5. After 30 minutes, pour the curds into a strainer lined with cheesecloth. Season to taste with kosher salt. The amount of time you let the curds drain depends on how firm and dry you would like your ricotta. If you would like to retain more moisture and have more of a loose curd, drain for a shorter period of time. Draining for a few hours or overnight in the fridge will yield a firm dry curd. For this recipe, I drained the curds for about 3-4 hours.
  6. Once drained to the desired consistency, transfer ricotta to an airtight glass bowl and store in the fridge for up to 3 days. 

For Serving:

  1. Cut a baguette into slices. Brush with olive oil and toasted under a broiler for about 3 minutes.
  2. Put the ricotta in bowl and spoon the roasted tomatoes over the ricotta. 
  3. Drizzle the chili oil, and if desired sprinkle some of the minced Calabrian chilies over the tomatoes. 
  4. Garnish with some torn basil and enjoy!

Notes

  • You can choose to store the oil with the minced chilies or remove the chilies prior to storing. Storing with the chilies will intensify the spice and flavor over time, but decrease the shelf life of the oil.
  • Category: Snack

Keywords: tomato, garlic, basil, bread, chili, cheese, ricotta