Thyme was my herb of choice but you could also use fresh marjoram. In the summer or in the warmer parts of the country, you could substitute freshly sliced basil for the thyme. While some will say fresh herbs are more flavorful than dried, there are some herbs you can use in either fresh or dried form without sacrificing all of the flavor. Thyme and marjoram are two of them, however, basil is a fresh only herb. In general, follow a 1:3 dried to fresh to dried ratio if making this substitution (1 teaspoon of dried to 3 teaspoons of fresh). Side note: 1 Tablespoon equals 3 teaspoons.
The drained ricotta, chèvre (or goat cheese), and egg are mixed until creamy in the bowl of a standing mixer fitted with a paddle attachment. After blending in the minced garlic, chopped thyme, sea salt and black pepper, the mixture is ready to be spooned into a dish generously brushed with olive oil. Take a lesson for me and choose a baking dish allowing you to easily invert the baked ricotta onto a platter.
The tomatoes can be made midway through the ricotta baking process. If they are done before the ricotta has baked and allowed to rest slightly, remove them from heat and gently reheat before getting ready to serve.
My list of all of the things I am thankful for this year continues to grow daily. Unexpected kindnesses, the support and encouragement of family and friends, new friendships, enduring friendships that continue to strengthen over time, and my new appreciation for being healthy are just some of them. And in the words of Thornton Wilder 'We can only be said to be alive in those moments when our hearts are conscious of our treasures.' It is with a very grateful heart that I wish all of you a most happy and filled with blessings Thanksgiving.
Recipe
Baked Ricotta with Blistered Tomatoes (inspired by the Runaway Spoon's recipe for Baked Ricotta and Goat Cheese with Candied Tomatoes)
Serves 6-8 as an appetizer
Ingredients
Baked Cheese
15 ounces whole milk ricotta (recommend BelGioioso whole milk ricotta) or use homemade ricotta
4 ounces chevre or goat cheese, room temperature
1 large egg, room temperature
2 Tablespoons fresh thyme (or marjoram or basil)
2-3 cloves of garlic, finely minced
Generous grinding of black pepper
Generous sprinkling of sea salt (or kosher salt)
Extra-virgin olive oil for preparing baking dish
Blistered Tomatoes
1 Tablespoon extra-virgin olive oil
12-14 ounces baby heirloom tomatoes or cherry tomatoes (mixed colors if possible)
1/4 cup dry or extra dry vermouth
1/4 cup light brown sugar
3 sprigs of thyme
sea salt
Directions
Baked Cheese
1. Place the ricotta in a colander lined with cheese cloth. Allow to drain for at least 30 minutes, pressing down to extract the liquid.
2. Preheat oven to 375 degrees (F). Brush inside of a 2 cup baking dish with olive oil.
3. In a stand mixer fitted with a paddle attachment, beat the drained ricotta, goat cheese, and egg until smooth. Beat in herbs, pepper and salt. Taste for seasonings. Alternately, place all of the ingredients in the bowl of a food processor and process until smooth and creamy (this is my preferred method).
4. Spoon mixture into prepared baking dish. Bake for 40 minutes or until lightly browned and puffed in the center.
5. Allow the cheese to cool for at least 10 minutes. Invert on serving platter.
Note: The baked cheese mixture can be prepared several hours in advance before baking. Remove from refrigerator at least 30 minutes before baking.
Blistered Tomatoes
1. While the cheese is baking, heat the extra-virgin olive oil in a large skillet over medium heat.
2. Add tomatoes, stirring frequently until the skins of the tomatoes begin to split.
3. Briefly remove from heat, add vermouth, then return to heat.
4. Add brown sugar and herbs, stirring until sugar has melted.
5. Add a generous pinch of sea salt.
6. Lower heat and cook gently until liquid is reduced to a syrupy coating. Note: Some of the tomatoes will begin to fall apart, but not to worry.
Assembly
1. Spoon the blistered tomatoes over the baked ricotta.
2. Serve with crostini or a sliced baguette.
Ingredients
Baked Cheese
15 ounces whole milk ricotta (recommend BelGioioso whole milk ricotta) or use homemade ricotta
4 ounces chevre or goat cheese, room temperature
1 large egg, room temperature
2 Tablespoons fresh thyme (or marjoram or basil)
2-3 cloves of garlic, finely minced
Generous grinding of black pepper
Generous sprinkling of sea salt (or kosher salt)
Extra-virgin olive oil for preparing baking dish
Blistered Tomatoes
1 Tablespoon extra-virgin olive oil
12-14 ounces baby heirloom tomatoes or cherry tomatoes (mixed colors if possible)
1/4 cup dry or extra dry vermouth
1/4 cup light brown sugar
3 sprigs of thyme
sea salt
Directions
Baked Cheese
1. Place the ricotta in a colander lined with cheese cloth. Allow to drain for at least 30 minutes, pressing down to extract the liquid.
2. Preheat oven to 375 degrees (F). Brush inside of a 2 cup baking dish with olive oil.
3. In a stand mixer fitted with a paddle attachment, beat the drained ricotta, goat cheese, and egg until smooth. Beat in herbs, pepper and salt. Taste for seasonings. Alternately, place all of the ingredients in the bowl of a food processor and process until smooth and creamy (this is my preferred method).
4. Spoon mixture into prepared baking dish. Bake for 40 minutes or until lightly browned and puffed in the center.
5. Allow the cheese to cool for at least 10 minutes. Invert on serving platter.
Note: The baked cheese mixture can be prepared several hours in advance before baking. Remove from refrigerator at least 30 minutes before baking.
Blistered Tomatoes
1. While the cheese is baking, heat the extra-virgin olive oil in a large skillet over medium heat.
2. Add tomatoes, stirring frequently until the skins of the tomatoes begin to split.
3. Briefly remove from heat, add vermouth, then return to heat.
4. Add brown sugar and herbs, stirring until sugar has melted.
5. Add a generous pinch of sea salt.
6. Lower heat and cook gently until liquid is reduced to a syrupy coating. Note: Some of the tomatoes will begin to fall apart, but not to worry.
Assembly
1. Spoon the blistered tomatoes over the baked ricotta.
2. Serve with crostini or a sliced baguette.
First snowfall at Morton Arboretum in Lisle, Illinois.