Tomato Confit Toast with Whipped Ricotta

Hello! Welcome to Djalali Cooks. I have been thinking about today’s recipe for a while. For the last couple weeks, as I would be going about my business in the kitchen, the bowl of cherry tomatoes sitting on the counter kept catching my eye, constantly making me wonder what the heck to make with them. Then finally, it hit me: Tomato Confit Toast with Whipped Ricotta. Or more specifically, Tomato Confit.

What is Confit?

In traditional French cooking, to confit something meant to slow cook it in a liquid. This could be fruit slow cooked in sugar syrup, or duck cooked in duck fat. The main purpose was to preserve the thing being confited. Today, though it’s less about preservation and more about slow cooking something in fat. It still works for preservation, as long as the food is stored submerged in the fat. So my leftover tomatoes can sit in the fridge for at least several weeks. And the herb, tomato and garlic infused olive oil will be great to use for all kinds of things!

Tomato Confit

There are no measurements for this recipe, y’all. It’s so simple, you can eyeball everything. I’d say to start with two packages of cherry tomatoes though, so you have some leftover. Even if you don’t have any tomatoes leftover, save the oil for other applications.

For the confit, I have mixed cherry and grape tomatoes, some fresh rosemary, thyme and oregano, a few cloves of garlic and a lot of olive oil.

Place the washed tomatoes, the peeled whole cloves of garlic and the herbs in a saucepan. Tie the herbs with a piece of kitchen twine so it’s easy to fish them out later.

Then pour olive oil in until the tomatoes are submerged.

Bring this up to a low simmer and reduce the heat to keep it at a low simmer for 30 minutes. Sprinkle in a couple pinches of Kosher salt. Give it a gentle stir every once in a while to redistribute the tomatoes, garlic and herbs in the oil. When the 30 minutes is up, remove from heat, fish out the herb bundle and let the tomato confit cool while we whip the ricotta and toast the bread.

Whipped Ricotta

No measuring here either! Use a standing, or hand held mixer to whip the ricotta with a drizzle of olive oil and a pinch of Kosher salt. I added a couple tablespoons of heavy cream to make the ricotta a little looser, this is optional. You can dress this up with dried herbs and pepper if you like, but because the tomatoes will be so flavorful, I want to keep the ricotta a refreshing and simple balance for the tomato confit.

The Toast

Use a hearty, crusty, rustic bread for these toasts. Slice a couple thick, 1/2-inch slices. We want to create a nice toasty crust on the cut sides of the bread to hold up to the whipped ricotta and the tomato confit. Over medium heat, heat about a tablespoon of olive oil in a cast iron, or heavy bottom skillet. When the oil is shimmery, place the bread slices in the hot oil and reduce the heat to medium-low.

Check the bottoms and when they have a slight toast to them, drizzle a little olive oil on the un-toasted side and flip them over. Use a heavy spatula to press the bread into the skillet to ensure even contact with the heat. Flip them again and press the bread into the skillet. Keep flipping and pressing until both sides are nicely toasted, then transfer the slices to a plate.

Building the Tomato Confit Toast with Whipped Ricotta

Spread a spoon full of the whipped ricotta on each slice of toast.

Then use a slotted spoon to transfer the tomatoes to the ricotta-topped toasts. Layer on as many tomatoes as you want. Then use a spoon to drizzle some of the herby, garlicky, tomato-y confit oil over the toasts.

The ricotta will likely melt and spread a little, and that’s totally good! Top with a couple more dollops of ricotta. Sprinkle on fresh cracked black pepper and flaky finishing salt. Lastly, top with chopped parsley. Grab some flatware, because these are most definitely fork-and-knife toasts!

The tomatoes hold their shape, but delicately burst into a flavor bomb of tomato, olive oil, herbs and garlic. The ricotta is light and airy, providing a perfect creamy balance to the rich tomato confit. The hearty bread holds up perfectly well, soaking up the melty ricotta and olive oil.

Thank you so much for joining me today! I do hope you make Tomato Confit Toast with Whipped Ricotta. It’s so simple and you will treasure the leftover tomato confit. Looking for another amazing savory toast? Definitely try Niçoise Toast with Fresh Herbs. If you make either of these toasts, be sure to take a picture and send it to me so I can include in my October round up of reader favorites! You can send me your image via Instagram direct message if you like, or send me an email to kelly@djalalicooks.com. Take care and be well! xo Kelly

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Tomato Confit Toast with Whipped Ricotta

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Light Dinner, Appetizer, Lunch, Breakfast – American

By Kelly Djalali – Serves: 2-4

Prep Time: 15 minutes – Cooking Time: 30 Minutes – Total Time: 45 Minutes

Cherry tomatoes confited with olive oil, herbs and garlic to create the perfect topping for whipped ricotta and slices of hearty, rustic toasts.

Ingredients

• Tomato Confit
• 2 (or more) pints Cherry Tomatoes
• 3-5 Whole Cloves Garlic, peeled
• Fresh Herb Sprigs, like Rosemary, Thyme and Oregano, tied into a bundle
• Olive Oil
• 2 Pinches of Kosher Salt
• Whipped Ricotta
• 1 15-oz. package Ricotta
• 2 tbsp. Heavy Cream, optional
• Drizzle of Olive Oil
• 1-2 Pinches of Kosher Salt
• Tomato Confit Toast with Whipped Ricotta
• Rustic Bread Loaf, sliced into 1/2-inch slices
• Fresh Cracked Black Pepper
• Flaky Finishing Salt
• Chopped Fresh Parsley

Instructions

Tomato Confit

1

Place tomatoes, garlic and herb bundle in a saucepan. Pour on enough olive oil to submerge tomatoes, Garlic and herb bundle.

2

Over medium heat bring to a low simmer and reduce heat to maintain the low simmer for 30 minutes. Sprinkle Kosher salt, Gently stir every 15 minutes. After 30 minutes, remove from heat, let cool slightly. Fish out and discard herb bundle.

Whipped Ricotta

3

Meanwhile, use a stand or hand mixture to whip ricotta with a drizzle of olive oil, heavy cream (if using) and a pinch of Kosher salt. Whip until ricotta is light and fluffy, about 2-4 minutes.

4

Over medium heat, heat about a tablespoon of olive oil in a cast iron, or heavy bottom skillet. When the oil is shimmery, place the bread slices in the hot oil and reduce the heat to medium-low. Check the bottoms and when they have a slight toast to them, drizzle a little olive oil on the un-toasted side and flip them over. Use a heavy spatula to press the bread into the skillet to ensure even contact with the heat. Flip them again and press the bread into the skillet. Keep flipping and pressing until both sides are nicely toasted, then transfer the slices to a plate.

Tomato Confit Toast with Whipped Ricotta

5

Spoon some whipped ricotta on toasts and use a slotted spoon to top with tomatoes. Drizzle the toasts with some of the confit oil.

6

Top with a few more dollops of whipped ricotta. Sprinkle toasts with black pepper, flaky finishing salt and chopped parsley.