This whipped honey ricotta appetizer recipe is topped with delicious saffron infused tomato confit. It’s best served with olive oil grilled bread for dipping. It’s a fun and flavorful way to use up all of your summer tomatoes or a great way to make winter tomatoes taste even better!
Add cherry tomatoes, garlic, olive oil, a hefty pinch of salt, andpepper flakes to a small baking dish.
Bake for 45 minutes then remove from heat. Immediately add saffron threads and stir. Set aside.
For The Ricotta
While the tomatoes are cooking, whip together ricotta, honey, olive oil, one hefty pinch of salt and lemon zest until light and fluffy. Stir and set aside.
For the finished dish
Once the tomatoes are ready, add the honey whipped ricotta to a large serving bowl and evenly cover the bottom of the bowl.
Add the roasted tomato and garlic confit on top of the ricotta, gently drizzling the remaining olive oil on top.