Baked Ricotta with Confit Plum Tomatoes and Crostini
Recipe Date:
September 12, 2025
Difficulty:
Easy
Measurements:
Imperial (US)
A perfect start to a party or a clever cheese course. Serves 8 to 10
Ingredients
- 1½ lbs ricotta, store-bought or recipe follows
- 1 lb confit tomatoes, recipe follows
- Flaked sea salt
- Crostini, recipe follows
Directions
1. Preheat the oven to 400 degrees F.
2. Strain ricotta into cheese cloth lined colander and drain for 20 minutes pressing occasionally with the back of a spoon. Lift the ricotta out of the colander by the edges of the cheese cloth and turn out into a medium sized heat proof baking dish. Discard the cheese cloth.
3. Spoon the tomatoes and olive oil over the top and around the ricotta. Sprinkle the top of the ricotta with flaked sea salt.
4. Bake until the ricotta is golden and tomatoes are bubbling, about 45 minutes. Serve immediately with crostini on the side.