3 cups Mucci Farms Sun Bliss Sweet Grape Tomatoes
½ cup olive oil
3 cloves garlic, smashed
4 sprigs oregano
2 tbsp hot honey
½ tsp each kosher salt and pepper
1 cup ricotta cheese
2 tsp lemon zest and juice
2 tsp hot honey
8 slices grainy bread
Hot honey, chili flakes, oregano and pepper to garnish
Preheat oven to 300°F.
In an 8 x 8-inch baking dish, combine tomatoes, olive oil, garlic, oregano, hot honey, salt, and pepper. Stir until well mixed. Bake for 50 minutes. Let cool.
Blend ricotta, lemon zest and juice and hot honey in a food processor or blender until smooth.
To serve, toast bread and spread with whipped ricotta; top with tomato confit and its juices. Garnish with additional hot honey, chili flakes, fresh oregano and pepper.
TIP: Reserve any leftover tomato infused oil for use in dressings or marinades
