Whipped Ricotta with Tomato Confit

roasted tomato confit on whipped ricotta

Plain old ricotta cheese is transformed into a rich and creamy spread that is the perfect canvas for juicy and jammy roasted tomato and garlic confit.



For tomato confit:
3 pints cherry tomatoes
2 heads garlic sliced in half
6 sprigs thyme
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 cup extra virgin olive oil
16 ounces whole milk ricotta
Zest and juice of one lemon

For whipped ricotta:
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp chopped fresh thyme
1 tablespoon extra virgin olive oil


For tomato confit:
Preheat your oven to 400 F.

Scatter tomatoes and garlic onto a rimmed baking sheet (I use a quarter sheet pan). Top with herbs and season with salt and pepper. Pour over olive oil – it should come about halfway up the side of the tomatoes.

Roast for 45 minutes to an hour or until garlic is golden brown and soft and tomatoes have collapsed and begin to brown on top. Let cool at least 10 minutes before serving.

For whipped ricotta:
Scoop ricotta into a food processor and process for two minutes, until smooth and creamy.

Add lemon zest, lemon juice, salt, pepper and thyme. Pulse until combined.

Swirl in a bowl and drizzle with olive oil. Serve with tomato confit on grilled bread, crackers, on pasta, or on top of eggs.


If you can’t find cherry tomatoes feel free to use grape.

This is a great recipe for out of season tomatoes, as the process of cooking and all that olive oil makes everything indulgent and tasty.

I used thyme here, but feel free to use any herb you like – oregano, rosemary, or basil are all good options.

Finish with a little extra sea salt and freshly ground black pepper.

Store this in an airtight container for three to four days.

Keywords: whipped ricotta, tomato confit, roasted tomatoes, roasted garlic