These oven-roasted tomatoes are amazing in this easy to prepare appetizer. Slice up a crunchy baguette and spread this bubbling mixture of ricotta and goat cheese on top. Makes a delicious happy hour treat or pair this with a salad for a light dinner.
Got tomatoes? Well, I bet you do if you are growing them. If you aren't a home gardener, the variety of tomatoes available at farmer's markets and the grocery store are abundant! Several years back, when we were living in Illinois, I had a small garden. I had planted cherry, Roma, and heirloom tomatoes. If I recall, I had two plants of each. Those plants turned out a lot of tomatoes. So many, in fact that I couldn't think of what to do with them all. I made tomato jam, tarts, and spaghetti sauce until I couldn't anymore. I ended up bringing whatever I couldn't use to my office. The two exciting times when growing tomatoes is your first tomato and your last.
Growing up, my father and I had a small vegetable garden. The garden was a small plot that backed to a forest preserve. We grew peppers, zucchini, rhubarb, lettuce, green onions, chives, and tomatoes. We spent most of that summer trying to figure out how to keep the deer away. They loved having a produce section outside of the forest's edge. First, we put up a chicken wire fence. While that kept rabbits out, it didn't prevent the deer from leaning over the wire to graze. My dad read that if you put Irish Spring soap in cheesecloth and tied it to the post, that would keep the deer away. Nope. So, we just had to be quicker than the deer and get to the ripening tomatoes before they did.
So, this brings me to today's recipe. I wish I had thought of this back when I had all those tomatoes. The combination of these simple ingredients makes for a satisfying appetizer. Though, I would even have this with a salad and call it a meal.
I roasted the tomatoes at 400° for about 20 minutes with some olive oil, Kosher salt, and Italian seasoning. While the tomatoes were cooking, I mixed the ricotta, goat cheese, garlic, Kosher salt, and fresh basil. I spooned the cheese mixture in a small baking dish, spreading it out along the bottom. After the tomatoes finished roasting, I layered them on top of the cheese mixture and baked it for about 20 minutes until the cheese was lightly brown around the edges, and it was bubbling. Served the dip with a sliced and toasted baguette. This dip is great reheated as well.
Until next time, friends! XO
Roasted Tomatoes and Ricotta Dip
Serves 4
3 Roma tomatoes sliced, about 1/4 inch (just not too thin, or too thick)
Italian seasoning
Canola cooking spray or olive oil
1 cup ricotta cheese
4 ounces goat cheese, room temperature
3 to 4 fresh basil leaves, chopped
1/4 teaspoon Kosher salt
1 garlic cloves, minced
Torn fresh basil leaves for garnish
1 baguette, sliced
1 peeled garlic clove
Preheat oven to 400°. Spray baking sheet with cooking oil or drizzle tomatoes with olive oil. Arrange sliced tomatoes on the baking sheet. Season with Kosher salt and Italian seasoning. Roast tomatoes for about 20 minutes.
Meanwhile, in a medium-sized bowl, mix the ricotta, goat cheese, minced garlic, salt, and chopped fresh basil. Spoon cheese mixture into a small, shallow baking dish. Once tomatoes have finished cooking, layer them over the cheese mixture. Place baking dish in the oven and bake for 20 to 25 minutes, or until cheese is lightly brown around the edges and bubbling. Serve with toasted baguette slices.
Note: If the ricotta looks a little liquidy, drain using a strainer lined with a paper towel, or use cheesecloth. The second time I made this I used organic, whole milk ricotta and the dip came out watery. So, just a little tip ;)
For toasted baguette: Place bread slices on a baking sheet. Drizzle slices with olive oil. Toast bread under the broiler, watching not to burn. Rub garlic clove over toasted bread.