OMG IT’S FINALLY FRIDAY.
Second, I have to work late today and then on Sunday.
So that stinks.
BUT I’m getting my wedding highlights this afternoon and tonight we have a wedding shower for my friend Jennifer who’s marrying my other friend Jake and THEN tomorrow I have a bridal shower in the morning AND ALSO my little sister gets home tomorrow from a mission trip in Guatemala so……it’s going to be a fun weekend.
Or a fun Saturday.
Anyway, in case you have fun weekend plans and would like to make a fun appetizer to share with anyone you love, what about combining two of my favorites?
OH, man. I made the two together a few months ago for a dinner party that my friend Erin hosted, and it was SO good. Strong, concentrated tomato flavor with really creamy ricotta and toast….OH.
A note on the tomatoes – it really works better if you used canned, and if you can cook them at 275F for HOURS (3-5), the tomatoes are super sweet and ooey gooey without burning on the edges. If you need them done in two hours, turn the heat up to 300-325F and stir them a bit more often to prevent burning. I use diced tomatoes a lot too, and they work great for things like this where you want smaller pieces of tomato.
The ricotta needs to drain for about 45 minutes, and I really like serving it at room temperature right after it drains. It’s still a little bit warm! But, it’s also delicious the day after you make it slightly chilled, so you could make both of these components way early if needed.
Then, grab some crackers, bread, or toast, and serve! I like to toast baguette slices with olive oil and sea salt, but you could serve really chewy grainy bread too….mmmmm nom.
Enjoy! You’ll love this one.
Shared with my girls at Weekend Potluck!