Honey Whipped Ricotta with Saffron Tomato Garlic Confit

For the Saffron Tomato Confit

• 1 pint cherry or grape tomatoes
• 1/2 cup garlic cloves
• 1/2 cup olive oil
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 1 pinch saffron

For the Honey Whipped Ricotta

• 1 (15 oz) container ricotta
• 2-3 tbsp honey
• 1 tbsp finishing olive oil
• Zest of 1 lemon

Directions

• Preheat the oven to 425F. Add the tomatoes, garlic cloves, olive oil, salt, and red pepper flakes to a small baking dish.
• Bake for 45 minutes, until the tomatoes burst and the garlic is soft. As soon as it comes out of the oven, stir in the saffron threads.
• Meanwhile, whip or blend the ricotta, honey, finishing olive oil, and lemon zest until smooth and fluffy.
• Spread the whipped ricotta on a plate, spoon the warm confit and its oil over the top, and serve with olive oil grilled bread.

Scoop it up with grilled bread. From MacKenzie Smith (grilledcheesesocial) on Instagram.